These Butterscotch Chocolate Chip Cookies are a dream! They’re soft, chewy, and packed with sweet butterscotch morsels and rich chocolate chips. Yum!
I always bake a big batch since they disappear fast. Trust me, saving some for later is a real challenge! 😂 Fresh out of the oven is the best time to enjoy them!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you’re looking for a gluten-free option, you can swap it with a gluten-free all-purpose flour blend. Just ensure it has xanthum gum for the right texture!
Unsalted Butter: I love using unsalted butter for better control over the salt content. If you’re short on butter, coconut oil or margarine can be used, but the flavor will slightly change.
Brown Sugar: Brown sugar adds moisture and a caramel-like flavor. You can use light or dark brown sugar, but dark has a deeper taste. For a lighter option, use white sugar mixed with a bit of molasses.
Butterscotch Chips: These give the cookies their signature flavor. If you can’t find them, chocolate chips can substitute, or you can go for toffee bits for a similar sweetness.
Eggs: The combination of a whole egg plus an egg yolk helps create chewy cookies. If you want to replace the egg, you can use a flaxseed meal or applesauce as an egg replacement in a 1:1 ratio.
How Do I Get Chewy Cookies Every Time?
To achieve chewy cookies, the mixing and baking times are key! Avoid overmixing once you add the flour. Overmixing can incorporate too much air, making the cookies cakier instead of chewy. Here’s how to get it right:
- Mix the wet ingredients until creamy, then add dry ingredients gradually.
- Use a cookie scoop to ensure uniform sizes; this helps them bake evenly.
- Take them out when the edges are set, but the centers still look slightly underbaked.
Letting them rest on the baking sheet for a few minutes helps continue the cooking process without drying them out!
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 cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg plus 1 egg yolk
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
- Flaky sea salt (optional, for sprinkling)
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes to prepare and 10-12 minutes to bake. To let the cookies cool properly, you may want to allocate around 30 minutes total, so you’re enjoying warm cookies in no time!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
First things first! Preheat your oven to 350°F (175°C). This helps your cookies bake evenly. While it heats up, line two baking sheets with parchment paper or silicone baking mats so your cookies don’t stick.
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This mixture will give your cookies structure and flavor. Once combined, set it aside for later!
3. Creaming the Butter and Sugars:
In a large mixing bowl, pour in the melted butter, packed brown sugar, and granulated sugar. Mix them together until everything is smooth and creamy. This combination creates that rich, delicious cookie flavor.
4. Adding Eggs and Vanilla:
Now it’s time to add in the vanilla extract, whole egg, and egg yolk. Mix until everything is light and fluffy. This is what will help your cookies stay soft and chewy!
5. Combining Wet and Dry Ingredients:
Gradually add the dry flour mixture to your wet ingredients, stirring just until combined. Be careful not to overmix, as this can make your cookies tough instead of chewy.
6. Folding in the Chips:
Now for the best part! Gently fold in the butterscotch chips and chocolate chips until they are evenly distributed throughout the dough. Oh, it’s going to be so yummy!
7. Scooping the Dough:
Scoop about 2 tablespoons of dough for each cookie and place them on the prepared baking sheets. Make sure to leave about 2 inches of space between each dough ball, as they will spread while baking!
8. Baking Time:
If you’d like, sprinkle a bit of flaky sea salt on top of each cookie for a delicious touch of flavor! Pop the trays into the oven and bake for 10-12 minutes, until the edges are golden and the centers look just set.
9. Cooling the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them firm up a bit while keeping them chewy!
10. Enjoying Your Cookies:
Finally, it’s time to dig in! These Butterscotch Chocolate Chip Cookies are best enjoyed warm, perhaps with a big glass of milk or your favorite drink. Share them with friends or keep them all to yourself—no judgment here!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute for butter. However, this may slightly alter the taste and texture of the cookies. If you have unsalted butter, it’s best for controlling salt levels, but margarine will work if that’s what you have on hand!
Can I Freeze the Cookie Dough?
Absolutely! You can scoop the dough onto a baking sheet and freeze the individual cookie dough balls. Once frozen, transfer them to an airtight container or zip-top bag. They’ll stay good for up to 3 months. Just bake them directly from frozen; you may need to add an extra minute or two to the baking time!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to one week. If you want them to stay fresh longer, you can refrigerate them, but make sure to let them come back to room temperature before enjoying, as they can become a bit firm in the fridge.
Can I Change the Chips for Something Else?
Definitely! Feel free to substitute the butterscotch and chocolate chips with your favorite mix-ins like white chocolate chips, peanut butter chips, or even nuts for added texture. Just keep the overall quantity of chips about the same for the best results!
