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Butterscotch Chocolate Chip Cookies Recipe

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4.3 from 6 reviews

These thick and chewy butterscotch chocolate chip cookies are a perfect blend of sweet and salty flavors, featuring chewy centers and crispy edges. The browned butter adds a nutty depth, complemented by both butterscotch and semi-sweet chocolate chips, making each bite irresistibly delicious.

  • Total Time: 27 minutes
  • Yield: 12 large cookies or 24 standard cookies

Ingredients

Wet Ingredients

  • 1 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large egg yolks
  • 1 large egg

Dry Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 1/2 cup butterscotch chips
  • 1/2 cup semi-sweet chocolate chips

Finishing

  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the Butter: Warm the unsalted butter in a large skillet over medium heat, stirring constantly. The butter will foam and after a few minutes, you'll notice a nutty aroma and brown bits forming at the bottom of the pan. This browning process enhances the flavor of the cookies.
  2. Cool and Combine Wet Ingredients: Pour the browned butter into a mixing bowl, scraping any brown bits from the skillet with a spatula. Let it cool for about 5 minutes. Then whisk in the light brown sugar, granulated sugar, and vanilla extract until fully combined, about 2 minutes. Add the egg and egg yolks, whisking until smooth and incorporated.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly combined.
  4. Combine Wet and Dry Ingredients: Gently fold the dry ingredients into the butter-sugar mixture until roughly halfway combined. Add in the butterscotch chips and semi-sweet chocolate chips, then mix just until no flour streaks remain; avoid overmixing to keep the cookies tender.
  5. Chill the Dough: Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least one hour to improve texture and flavor development.
  6. Preheat and Prepare for Baking: Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper to prevent sticking and promote even baking.
  7. Portion the Cookies: Use a 1/4 cup scoop to portion the dough, spacing the cookies about 3 inches apart on the baking sheets. This will yield 12 large cookies. Alternatively, use a 2 tablespoon scoop and space cookies 2 inches apart for approximately 24 standard-sized cookies.
  8. Bake: Bake the cookies for 10-13 minutes for the large size, or 9-11 minutes for the smaller size. The edges should be lightly golden while the centers remain slightly underbaked to ensure chewiness.
  9. Cool and Finish: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle flaky sea salt on top if desired to enhance the sweet and salty balance. Enjoy your perfect chewy butterscotch chocolate chip cookies!

Notes

  • For best texture, do not overmix the dough once the flour is added.
  • Chilling the dough is essential to prevent spreading and develop flavor.
  • Adjust baking time slightly depending on your oven’s heat and desired cookie softness.
  • Use parchment paper or silicone baking mats to avoid sticking and promote even baking.
  • Sprinkling flaky sea salt is optional but recommended for a balanced sweet and salty taste.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/butterscotch-chocolate-chip-cookies-recipe/