These Butterscotch Chocolate Chip Cookies are a sweet treat that no one can resist! With creamy butterscotch and gooey chocolate chips, every bite feels like a warm hug.
They are super easy to make, so I often whip up a batch just because. They are perfect for sharing, but let’s be honest, I usually keep a few for myself! 😉
Ingredients & Substitutions
All-purpose flour: This is essential for structure. If you’re gluten-free, try a gluten-free flour blend. I’ve had great success with almond flour for a lovely nutty flavor!
Unsalted butter: I recommend using unsalted butter to control the salt level. If you’re in a pinch, melted coconut oil or margarine can work as alternatives for a dairy-free option.
Brown sugar: Light brown sugar adds moisture and flavor. You can substitute with dark brown sugar for a deeper flavor, or use coconut sugar for a lower glycemic index option.
Butterscotch and chocolate chips: If you can’t find butterscotch chips, you can substitute with more chocolate chips or even toffee bits for a different twist. I love mixing dark chocolate with a hint of sea salt for extra depth!
How Can You Ensure Perfectly Chewy Cookies?
The secret to achieving a perfectly chewy texture lies in the mixing and baking processes. Here’s how to make sure your cookies turn out just right:
- Mix the wet ingredients well, but avoid overmixing once you add the dry ones. Just combine until you see no flour.
- Use room-temperature ingredients to help your butter and sugars blend better, creating a creamier dough.
- Consider slightly underbaking the cookies. They might look a bit underdone at 10-12 minutes, but they’ll continue to cook on the baking sheet as they cool.
This helps keep them soft and chewy in the center – exactly what you’re looking for!
How to Make Butterscotch Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and 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
- 3/4 cup butterscotch chips
- Flaked sea salt, for sprinkling
Time Needed:
This recipe takes about 15 minutes to prepare and an additional 10-12 minutes to bake. Including cooling time, plan for about 30 minutes to have these delicious cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that it’s the perfect temperature by the time your cookies are ready to bake. Line your baking sheets with parchment paper or silicone baking mats to make cleanup easier.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This step is important so that your cookies rise evenly. Once mixed, set this bowl aside for now.
3. Combine the Wet Ingredients
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until you have a smooth mixture. Then add the vanilla extract, egg, and egg yolk, continuing to whisk until the mixture is creamy and light in color.
4. Combine Wet and Dry Ingredients
Now, gradually add the dry ingredients into the wet mixture. Mix just until everything is combined—do not overmix, as this can make your cookies tough.
5. Fold in the Chips
Gently fold in the semisweet chocolate chips and butterscotch chips. You want them evenly distributed throughout the cookie dough so that each cookie has a great mix of flavors.
6. Scoop the Dough
Using a cookie scoop or a spoon, drop dough balls of about 2 tablespoons onto the prepared baking sheets. Make sure to leave about 2 inches between each ball so they have room to spread while baking.
7. Bake the Cookies
Pop the trays in the preheated oven and bake for 10-12 minutes. You’ll know they’re ready when the edges are lightly golden, but the centers still look slightly soft.
8. Add Sea Salt
As soon as you take the cookies out of the oven, sprinkle a pinch of flaked sea salt on top of each cookie while they’re still warm. This adds a delicious contrast to the sweetness!
9. Cool Down
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step allows them to firm up just right.
10. Enjoy!
Now comes the best part—dig in and enjoy your soft, chewy butterscotch chocolate chip cookies with that delightful hint of saltiness. Perfect with a glass of milk or just on their own!
Can I Use Different Types of Sugar in This Recipe?
Absolutely! You can use all brown sugar for a richer flavor or substitute some granulated sugar for coconut sugar for a unique taste. Just keep the total amounts the same!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze the cookies layered between parchment paper in a freezer-safe container for up to 3 months.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 2 days. Just bring it to room temperature before scooping and baking. You can also freeze the dough balls for later baking!
What If I Don’t Have Flaked Sea Salt?
No problem! If you don’t have flaked sea salt, you can use regular salt, but use it sparingly because it’s saltier. Just a pinch on top of each cookie before baking will enhance the sweetness perfectly!
