butterscotch and black salt cookies

I'm going to share a secret or two with you today. Don't get too excited. These secrets are not likely to change your life nor are these the kinds of secrets that you'll see on the cover of your favorite supermarket tabloid.

Here's the scoop. Butterscotch and black salt cookies are really easy to make. Take your favorite chocolate chip cookie recipe. Substitute butterscotch chips for the chocolate chips. Ta-da!

Oops. My picture's upside down, but there's our recipe. Just make that chocolate chip cookie dough - using butterscotch chips - and make those cookies.

Just before you put them in the oven, sprinkle black Hawaiian salt on the top of each cookie. Black salt, you say? Yes. It's actually black lava salt. You can Google it, kids. We first found it in those gourmet food sections of stores like T. J. Maxx, but more recently Mr. Beers found a source online. 

The combination of the rich, sweet butterscotch and the smoky, savory black salt is very difficult to resist. Here's another little trick that helps us in our cookie making:

During these many years of making a gazillion cookies - seriously, these days our baker begins each day baking at least 12 dozen of those big cookies (and then there's the dessert bars and cakes, too!). Anyway, over the years we figured out that margarine works better for us in our cookie doughs. When we have tried to use butter, the cookies tend to melt and spread and run into each other on the cookie sheet. Margarine seems to help the dough hold its shape and keep it more stable.

So there. There's a little W. D. inside info for you. It's not quite as salacious as celebrities in swimsuits, but what is?


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