1 1/4 c Light brown sugar; firmly
-packed
1 c Unsalted butter; cut into 8
-pieces
2 lg Egg yolks
2 c All-purpose flour
1/2 ts Salt
1 c Walnut halves; toasted
1 c Chocolate chips
1 c Butterscotch morsels
Preheat oven to 350 degrees. Lightly grease cookie sheets. In food
processor with steel knife; Blend sugar, butter, and egg yolks until
fluffy, stopping once to scrape down sides of bowl, about 1 minute. Add
flour, salt, and nuts and process until just combined using on/off turns.
Don’t overprocess. Transfer to a large bowl and stir in chocolate and
butterscotch chips. Mound dough by 2 tablespoon. (I made mine slightly
smaller) onto prepared sheets, spacing 2″ apart. Flatten slightly using
fingers. Bake until dry in appearance and centers are still slightly soft
to touch, about 20 minutes (mine were done in 14-15). Cool on sheets for 3
minutes; transfer to a wire rack to cool completely. Store in airtight
container. I sure hope you like them!
Yields
48 Servings