Salted Butterscotch Cookies

I used to be quite addicted to coffee. There was a time, three years ago maybe, when I needed to painstakingly make myself a steaming mug of coffee in the morning to start my day. I’ve grown out of that addiction now and hardly touch coffee unless I’m using it in my baking. Perhaps it was a passing fancy for the homely, complex aroma and the bitter taste of the beverage, not just an early morning wake up pill I depended on. Either way, I’ve now swapped coffee for tea and I honestly can’t live without my daily dose of green tea or my occasional indulgence of oolong and Earl Grey.

But you know what? I believe I’ve found the perfect treat to go with a cup of freshly brewed coffee. It all started when James decided to use my kitchen to bake something. A cookie. Now usually, cookies aren’t made with bread flour (of all things!), but darling James went ahead and braved the unconventional territory of the bread flour cookie. He found a sound recipe from Kitchenette, adapted it so he could replace the normal flour with bread flour, got to work, and what came out of the oven was a batch of the most beautiful butterscotch cookies I’d ever seen or tasted.

The bread flour certainly affected the end product. Its addition gave the baked cookies a lovely dark brown colour. And since it is a strong flour containing more protein than all-purpose flour, it yielded a chewier texture in the middle with a dense yet crumbly body. With the browning of butter, you are guaranteed a cookie with a fragrance most lovely and a full-bodied flavour most stark. The sugar coating gives the exterior of the cookie a nice, sweet crunch, and the salt brings a brilliant contrast to the sweetness of the sugary butterscotch. In the end, you are rewarded with a mouthwatering treat bursting with flavour.

And yes, dunk it in your coffee. You’ll love it. Really.

Salted Butterscotch Cookies; a bread flour recipe
adapted from Kitchenette.


6 tablespoons salted butter
3/4 cup + 3 tablespoons brown sugar
1/2 egg, beaten
1 egg yolk, beaten
1/2 teaspoon vanilla extract
1 1/4 cup bread flour
1/4 teaspoon baking soda
1/8 teaspoon baking powder
Coarse sea salt

For crunchy sugar coating:
1/8 cup brown sugar
1 tablespoon sugar


  1. Preheat oven to 190°C and line baking tray with non-stick baking paper.
  2. In a medium-sized bowl, combine flour, baking soda and baking powder. Set aside.
  3. In a smaller bowl, combine coating ingredients. Set aside.
  4. Brown the butter. This article gives good advice on browning butter.
  5. Using a mixer, combine butter and brown sugar in a large bowl until the sugar dissolves into the butter.
  6. Add egg, egg yolk, vanilla and continue mixing.
  7. Add flour to the wet mixture in 3 or 4 increments, scraping down the sides of the bowl as needed. Mixture will be thick and quite dry.
  8. Roll dough into tablespoon-sized balls, flatten slightly (until approximately the thickness of your finger), coat in sugar mixture, sprinkle with some salt.
  9. Bake for approximately 10 minutes or until the sugar on top is caramelised.

8 thoughts on “Salted Butterscotch Cookies

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