1 1/4cupunsalted butter2 1/2 sticks at room temperature*
10ounceslight brown sugar1 1/4 cups packed
8ouncesgranulated white sugar1 cup plus 3 tablespoons
2largeeggs
2teaspoonsvanilla extract
15ouncesButterfinger baking bits
Instructions
Preheat oven to 350 degrees. Line insulated baking sheets with parchment paper or a silicone baking mat.
Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
In bowl of electric mixer, cream together butter and sugars until very light, about five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
With mixer on low, add dry ingredients and mix just until combined. Stir in Butterfinger baking bits with rubber spatula.
Scoop dough into balls using an ice cream scoop onto sheet. Bake 14-19 minutes.
As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice, round, and even.
Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.
Notes
*The weights are given so that you get the correct amount of each flour. Flour needs to be measured with the scoop and sweep method. 8 oz of cake flour yields a different cup measurement than 8 oz of all-purpose flour because of the difference in density.
For BEST results be sure to use a kitchen scale to weigh your ingredients using the weights in the recipe. This is the most accurate way to get the perfect cookies. Remember, place an empty bowl on your scale and reset the tare to zero before adding the ingredients.
To correctly soften butter, remove it from the refrigerator and cut it into tablespoons. Allow it to sit on the counter for 20 minutes.
To make regular sized cookies use a cookie scoop and bake for 8-11 minutes.
If you like crunchy edges, bake your cookies on the longer side of the suggested baking time. For soft chewy cookies, bake them on the shorter side of the range, they will only be lightly browned.