Butterscotch Chocolate Chip Cookies

These butterscotch chocolate chip cookies are chewy, buttery and completely addictive. They're a little crispy around the edges but soft in the middle. If you love butterscotch chips - then this is the cookie recipe for you!

Prep Time15

Cook Time9

Total Time30

Course: Dessert

Cuisine: American

Keyword: Butterscotch Chocolate Chip Cookies

Servings: cookies

Author: Fiona Dowling

Equipment

Cookie Sheets

Ingredients

1 1/2 cup all-purpose flour (187.5 grams)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt I sometimes use close to 1/2 teaspoon
1/2 cup unsalted butter (112 grams) cold, cut into cubes
1/2 cup brown sugar (100 grams) packed, light or dark
1/2 cup granulated sugar (100 grams)
1 1/2 teaspoons vanilla extract
1 large egg
2/3 cup chocolate chips (120 grams)
2/3 cup butterscotch chips (120 grams)

Instructions

Preheat the oven to 350F (180C or 160C on a fan-forced oven). Line baking sheets with parchment paper or silicone baking mats.
Whisk together the flour, baking soda, baking powder and salt in a medium bowl.
In a separate large bowl, beat together the butter, brown sugar and granulated sugar until creamy.
Beat in the egg and vanilla extract.
Starting with the mixer on a low speed, beat the flour mixture into the butter mixture until combined.
Stir in the chocolate chips and butterscotch chips. I typically reserve a few for adding to the tops of the cookies after they're baked.
For the dough into balls with about 1 - 1.5 tablespoons of dough each. Mine were slightly smaller than a golf ball. I like to use a cookie scoop for this.
Place dough balls 2 inches apart on the lined cookie sheets.
Bake 1 sheet at a time in the middle of the oven. Bake cookies for 9-11 minutes, or until the tops look just set. If they aren't flattening as much as you'd like, gently press the cookies down before baking.
Remove the cookies from the oven and cool the cookies on the cookie sheet for at least 10 minutes. Optionally, place a few extra chocolate chips and butterscotch chips on top of each cookie. Then transfer to a wire rack to continue cooling.

Notes

Measuring Flour: Cookies can get dry and puffy if there's too much flour. I always use a scale for the most accurate results. If you don't have a scale, whisk the flour first. Then spoon into a dry measuring cup and level off the top. Do not simply scoop the flour from the bag/container, or you'll end up with too much.
Cold Butter: This recipe was developed with cold butter from the fridge (not frozen). Cold butter behaves differently than softened butter or melted butter. For easier mixing, cut the butter into small cubes first.
Storage: Store cookies in an airtight container at room temperature for up to 5 days. Baked and cooled cookies can be frozen in a freezer safe container for up to 2 months. I recommend placing a sheet of wax paper or parchment paper in between cookies when freezing so that they don't stick together.
Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 22 equal-sized cookies.

Nutrition