Butterscotch Chocolate Chip Cookies
These delicious butterscotch chocolate chip cookies combine the rich flavor of brown sugar and sweet butterscotch chips for a warm, inviting treat perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Spoon into measuring cup and level off
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter (softened) Bring to room temperature
- 3/4 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs (room temperature) Ensure at room temperature
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup butterscotch chips
- 1 cup chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened unsalted butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, mixing until fully incorporated. Then add vanilla extract and mix until smooth.
- Gradually add the flour mixture to the wet ingredients and stir until just combined, being careful not to overmix.
- Fold in the butterscotch chips and chocolate chips until evenly distributed.
- Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
Baking
- Bake in the preheated oven for 10-12 minutes, until the edges are golden but the centers look slightly underbaked.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For thicker and chewier cookies, consider chilling the dough for at least 30 minutes before baking. Store cookies in an airtight container at room temperature for up to a week.