Butterscotch Chip Cookies
These Butterscotch Chip Cookies combine rich Dutch-process cocoa with sweet, melty butterscotch for the ultimate sweet-and-salty mashup! Featuring crisp edges wrapped around a thick, fudgy center, these crowd-pleasers come together in under 20 minutes for a bakery-worthy treat every single time.
Equipment
- Kitchen measuring scale/cups
- Baking sheets or parchment sheets
- Mixing bowls
- Whisk
- Spatula
- Strainer
- Medium cookie scoop
- Wire cooling rack
Ingredients
- 1 ⅓ cups (167g) all-purpose flour
- ⅓ cup (30g) cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ½ cup (110g) packed brown sugar
- ⅓ cup (60g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (170g) butterscotch chocolate chips (Extra for topping)
Instructions
- Add the softened butter and both sugars to a large mixing bowl. Beat on medium speed for 2–3 minutes, until smooth, creamy, and slightly lighter in color. Scrape down the sides of the bowl as needed to make sure everything is evenly mixed.
- Mix in the egg and vanilla extract until smooth and fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Stop as soon as the dough comes together, don’t overmix.
- Add the chocolate chips and gently fold them into the dough until evenly distributed.
- Cover the dough and chill in the refrigerator. Chilling is optional but helps the cookies hold their shape and develop more flavor. If you’re short on time, you can bake them right away.
- Scoop the dough using about 2½ to 3 tablespoons or a medium cookie scoop (about 40–41 g per cookie). Place the dough balls on a parchment-lined baking sheet, leaving enough space between them for the cookies to spread while baking.
- Bake in a preheated oven at 350°F (175°C) for 9–10 minutes, until the edges are lightly golden and set while the centers still look soft.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. They’ll firm up as they cool while staying soft and chewy inside.