Author: @Bels.table

This recipe yields a deliciously sweet cookie with amazing depth from the smoked salt. Trust me, it really works. Served with vanilla ice cream & butterscotch sauce made by simply melting the chips - easy peasy.

Ingredients

• 40g + 15g Guittard Chocolate butterscotch baking chips
• 60g butter
• 50g caster sugar
• 50g soft brown sugar
• 1 egg yolk
• 1/2tsp vanilla extract
• 65g plain flour
• 1/4tsp bicarbonate of soda
• 1/4tsp smoked sea salt, crushed (I used Maldon)

Methods

1. Melt the butter in a pan, take off the heat and add the sugars. Stir well with a whisk or fork. Allow to cool slightly for a couple mins.
2. Meanwhile, combine the flour, bicarb and salt in a bowl.
3. Add the vanilla and egg yolk to the butter/sugar mix and stir well, before stirring in the flour mix until combined.
4. Fold in 40g of the butterscotch chips and leave for 5 mins.
5. Butter your skillet, add the cookie dough and press down so it’s even. Put in the oven at 195°C for 16-18mins.
6. Once ready, leave to cool for a few mins while you melt the chips for the sauce in a Bain-Marie (or heatproof bowl over simmering water). Stir continuously until a smooth sauce.
7. Scoop some ice cream onto the cookie and drizzle with the sauce. Serve immediately.