The Stowaway is packed full of 4 types of chocolate chips (dark, semi, milk, white), butterscotch chips and roasted walnuts.
- 1 3/4 cups walnuts
- 284 g (2 1/2 sticks) unsalted butter, at room temperature
- 284 g brown sugar
- 227 g sugar
- 2 eggs
- 2 tsp vanilla extract
- 241 g cake flour
- 241 g bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp kosher salt
- 1/2 cup dark chocolate chunks
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 1/2 butterscotch chips
Preheat oven to 350 F. Spread walnuts in a single layer on a baking sheet and bake for about 10 minutes. Toss the walnuts after 5 minutes and then every 2 minutes until they are golden brown and start to smell toasted.
In the bowl of a stand mixer fitted with paddle attachment, cream together the butter, brown sugar and sugar on medium speed for 2 minutes. The mixture should be barely fluffy and almost light brown in color. Be careful not to over mix. Add the eggs and vanilla and mix for 2 minutes on low speed until combined.
In a separate bowl, whisk together the flour, salt, baking powder and baking soda. With the mixer on low speed add the flour mixture to the bowl with the wet mixture in two increments. Incorporate the chocolate, butterscotch and walnuts on low speed until evenly mixed.
Line two baking sheets with parchment. Immediately scoop the cookies with an ice cream scoop (150 g each) onto the prepared baking sheet, leaving plenty of room between the cookies. Gently shape and flatten each cookie until it resembles a hockey puck, about 3 inches wide and at least 1 inch thick. Refrigerate the prepared cookies for at least 1 hour before baking. This will ensure a soft bake later on.
Preheat oven to 350 F. Bake the cookies for about 18 minutes, rotating the baking sheets after 9 minutes, until they are just barely cooked through. Move the baking sheets to wire racks. Let the cookies cool slightly. Will keep in airtight container for several days.