These Butterscotch Chocolate Chip Cookies are the perfect treat! Soft, chewy, and packed with sweet butterscotch and chocolate chips, they’re a cookie lover’s dream.
Who can resist the warm, gooey goodness? I like to enjoy them with a glass of milk, but honestly, they disappear too fast to get too many! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the main structure of your cookies. If you want a gluten-free version, try using a 1:1 gluten-free flour blend instead. I’ve had great results with those blends!
Unsalted Butter: Butter gives the cookies a rich flavor. If you’re out of butter, you can use coconut oil or margarine as alternatives. Just keep in mind it may slightly alter the taste.
Brown Sugar: The brown sugar adds moisture and a caramel undertone. If you prefer, you can use light brown sugar or even coconut sugar. Using all granulated sugar works too, but the cookies won’t be as chewy.
Butterscotch and Chocolate Chips: These are key for flavor! You can swap butterscotch chips with white chocolate or skip them for plain chocolate chip cookies. Dark chocolate chips can also be a delicious option!
How Do I Get the Perfect Cookie Texture?
To ensure your cookies turn out soft and chewy, pay close attention to a few key steps:
- Make sure your butter is melted but not too hot when mixing. This helps create that perfect dough.
- Avoid overmixing after adding the dry ingredients. Mix until just combined for a softer texture.
- Don’t skip the cooling time on the baking sheet. This helps the cookies set perfectly before transferring them to the wire rack.
- Adjust baking time to your oven’s quirks. Keep an eye on them, as they should be golden around the edges and soft in the middle!
Butterscotch Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg plus 1 egg yolk, at room temperature
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- Optional: flaked sea salt, for sprinkling
How Much Time Will You Need?
This delightful cookie recipe will take about 15 minutes for preparation and around 10-12 minutes for baking. Don’t forget about the cooling time—let them rest on the baking sheet for about 5 minutes before moving them to a rack. Altogether, you’re looking at about 30 minutes before you can enjoy your cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. This mixture will help give your cookies structure.
3. Create the Wet Mixture:
In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk everything together until the mixture is smooth and creamy.
4. Add Eggs and Vanilla:
Next, add the vanilla extract, egg, and egg yolk to the butter-sugar mixture. Beat them together until light and fluffy. This step adds flavor and helps with the cookie’s texture!
5. Combine Wet and Dry Ingredients:
Slowly add the dry ingredient mix to the wet mixture. Use your spatula or whisk to combine it until everything is just blended. Be careful not to overmix, as this can make your cookies tough!
6. Add the Chocolate and Butterscotch Chips:
Fold in both the semisweet chocolate chips and butterscotch chips until they’re evenly distributed throughout the dough. Yum!
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop about 2 tablespoons of dough onto your prepared baking sheets. Leave about 2 inches between each dough ball so they have room to spread while baking.
8. Add a Sprinkle of Salt (Optional):
If you’d like to enhance the flavors even more, sprinkle a pinch of flaked sea salt on top of each dough ball. This adds a wonderful salty-sweet contrast!
9. Bake the Cookies:
Place the baking sheets in your preheated oven and bake for 10-12 minutes. You want the edges to be lightly browned, but the centers should still look soft and chewy.
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your delicious cookies with a glass of milk or your favorite drink!
These butterscotch chocolate chip cookies are soft, chewy, and bursting with flavor. The blend of sweet butterscotch and rich chocolate is simply divine. Happy baking!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute for unsalted butter. Just keep in mind that it may slightly change the flavor, but the cookies will still turn out delicious!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a zip-top bag for up to 3 months. Just let them thaw at room temperature before enjoying!
What Can I Substitute for Eggs in This Recipe?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed bananas for each egg. This will keep your cookies moist, though it may alter the flavor slightly.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough ahead and refrigerate it for up to 2 days. Just make sure to let it sit at room temperature for about 15-20 minutes before scooping and baking, so it’s easier to handle.
