Butterscotch Chocolate Chip Cookies (yield: 2 dozen)

Butterscotch

4 oz (113g) butter

1/2 c (107g) dark brown sugar

1 tsp (6g) fine salt

1. Add butter, dark brown sugar, and salt to a pot over medium heat.

2. Whisk continuously until the mixture thickens and reaches 300F (150C)

3. Spread onto a lined sheet pan and let cool and harden.

4. Once cool, break into small pieces.

Toasted Milk Powder

1/2 c (56) nonfat dried milk

1. Add the dried milk in a thin layer on a parchment lined sheet pan and bake at 300F (150C) for 5-10 minutes or until golden.

Butterscotch Chocolate Chip Cookies

10 oz (283g) butter, softened

1 c (200g) sugar

1 c (213g) dark brown sugar

2 Tbsp (14g) toasted milk powder

2 eggs

1 tsp vanilla extract

3.25 c (455g) AP flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp (6g) fine salt

12 oz (340g) milk chocolate, chopped

butterscotch from above

1. Cream butter, sugar, dark brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.

2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next.

3. Mix in the dry ingredients on low speed just until there is no visible dry flour.

4. Add the chopped milk chocolate and butterscotch from above.

5. Cover and refrigerate the dough for at least two hours.

6. Scoop onto a parchment lined tray. For a number 24 scoop (roughly 2.5 Tbsp) bake at 375F (190C) for 10-12 minutes or until golden brown just around the edge.

Dutch butter cake - boterkoek (yield: 1 9-in round cake)

3/4 c (150g) sugar

10 oz (283g) butter, softened

2 c (280g) AP flour

1/2 tsp fine salt

butter and sugar to prep the pan

1 egg yolk

1. Cream the butter and sugar together on medium speed until light and fluffy (roughly 4-5 minutes).

2. Add the flour and salt and mix just until the dough comes together.

3. Wrap dough in plastic wrap and refrigerate for 1 hour.

4. Prep a 9 inch round cake pan by brushing with softened butter, lining the pan with a circle of parchment paper, brushing again with butter, and coating with sugar.

5. Once 1 hour is up, press the dough into the cake pan and smooth the top.

6. Brush with the egg yolk and refrigerate for another 30 minutes.

7. After 30 minutes, brush the top with egg yolk one more time and create a criss-cross pattern across the top with a fork.

8. Bake at 400F for 20 minutes or until golden brown.

Soft Ginger Sugar Cookies (yield: 2 dz cookies)

12 oz (341g) butter, softened

2 c (400g) sugar

2 eggs

1 tsp vanilla extract

3 c (420g) AP flour

1 tsp baking powder

1 tsp salt

3/4 c (138g) candied ginger, sliced

sugar + ginger powder for rolling

1. Cream the butter and sugar on medium speed until fluffy and lightened in color, about 4-6 minutes.

2. Add the eggs and vanilla and mix until combined.

3. Mix in the dry ingredients, stopping when no dry flour remains.

4. Gently mix in strips of candied ginger so that the strips stay in medium to large size pieces.

5. Mix roughly 1/2c (100g) granulated sugar and ginger powder to your taste and roll the cookies in this mixture before baking.

6. Bake at 350F for 10-12 minutes or until a light golden brown just around the edges.

Double Chocolate Blondies (yield: 13in x 9in pan)

1.5 c (320g) brown sugar

6 oz (170g) butter, melted

2 tbsp (14g) milk powder, toasted

2 eggs

1 Tbsp vanilla

1.5 c (210g) AP flour

1 tsp baking powder

2 tsp salt

4 oz (113g) milk chocolate, chopped

4 oz (113g) dark chocolate, chopped

1. Combine brown sugar, melted butter, and toasted milk powder.

2. Add the eggs and vanilla and mix until fully incorporated.

3. Add in the flour, baking powder, and salt, mixing just until no dry flour remains.

4. Fold in the chopped chocolate and spread into a 13in x 9in pan or quarter sheet pan lined with parchment paper.

5. Bake at 350F for 18-23 minutes or until golden brown.

Toasted Milk Powder

1. Spread milk powder in a thin layer on a baking sheet lined with parchment.

2. Bake at 300F for 5-10 min or until a light golden color.