Butterscotch Chocolate Chip Cookies
These Butterscotch Chocolate Cookies are bursting with butterscotch chips. They are sweet and salty, deliciously chocolaty, chewy and crispy, all at the same time – a must try for chocolate and butterscotch lovers alike.
Ingredients
- ½ cup and 1 tablespoon (125g) unsalted butter, soften
- ⅔ cup (130g) Brown sugar Packed
- ⅓ cup (70g) Granulated sugar
- 1 whole egg at room temperature (about 50g)
- 1 teaspoon vanilla essence
- 1 and ½ cups (190g) all purpose flour
- ½ teaspoon (3g) baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup (180g) dark chocolate chips / chunks (Extra for topping)
- 1 cup (180g) Butterscotch chips (Extra for topping)
Instructions
- Preheat your oven at 350°F (177°C). Line the baking sheet with parchment paper or silicone baking mats.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly combined. This ensures the leavening agent is distributed properly, giving your cookies a consistent texture.
- In a large bowl, beat the softened butter with brown sugar and granulated sugar for about 2–3 minutes. Continue until the mixture becomes light, creamy, and fluffy—this step is key for soft, tender cookies.
- Mix in the egg and vanilla extract. Beat until the mixture is smooth and fully combined, creating a rich and cohesive base.
- Gradually add the dry ingredients into the wet mixture in batches. Mix gently using a spatula or low speed until a soft dough forms. Avoid overmixing—stop as soon as no dry flour remains.
- Add the chocolate chips and butterscotch chips, folding them evenly into the dough so every bite is well-filled.
- If time allows, cover and chill the dough in the refrigerator for 30–60 minutes. This improves flavor and helps prevent excessive spreading, resulting in thicker cookies.
- Scoop the dough into equal-sized balls (about 30g each balls or whatever size you prefer) and place them on a lined baking tray, leaving enough space between each for spreading.
- Bake in a preheated oven at 350°F (177°C) for 10–12 minutes. The edges should turn golden while the centers remain slightly soft.
- As soon as the cookies come out of the oven, gently press a few extra chocolate chips and butterscotch chips on top of each cookie. The cookies will still be soft and warm, making it easy for the chips to stick. This simple step enhances the appearance, giving your cookies a more bakery-style look, while also adding extra bursts of flavor in every bite.
- Let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack. They will firm up as they cool while staying soft inside.