Butterscotch Chocolate Chip Cookie Recipe: The BEST chocolate chip cookies with butterscotch are these! They are packed with chocolate and butterscotch chips and have a crispy outside and a gooey, chewy interior. To counterbalance the richness of the butterscotch, I’ve also added chopped nuts and a tiny bit of extra flaky sea salt, which makes these cookies absolutely wonderful.
Butterscotch Chocolate Chip Cookie Recipe
Ingredients
- 1 1/4 cup (165g) all purpose flour *see notes
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup (110g) unsalted butter, melted
- 1/2 cup (100g) light or dark brown sugar, packed
- 1/3 cup (75g) granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 3/4 cup (120g) semisweet chocolate chips
- 1/2 cup (90g) butterscotch chips
- 1/4 cup (25g) chopped pecans*
- Flaky sea salt for sprinkling
Instructions
Set out a large baking sheet and line it with parchment paper. Preheat the oven to 350F.
Mix the flour, baking powder, baking soda, cinnamon, and salt in a medium-sized bowl. Put aside.
Cream the sugars and melted butter in a big basin, by hand or with an electric mixer. Proceed to mix at a medium-high speed until the
mixture thickens and lightens, which should take around three minutes (see to the picture in the post).
Blend the egg and vanilla until it’s smooth.
Add the dry ingredients and stir to blend them together.
With a rubber spatula, fold in the chips and nuts.
The cookies spread out a lot, so spread them out on the baking sheet a few inches apart. For optimal results, use a standard cookie scoop (2 teaspoons).
Bake for ten to twelve minutes, or until the center is puffy and pale and the sides are a light golden brown. After taking them out of the oven, the cookies will continue to bake and settle, so it’s okay if they appear a touch underdone.
Transfer to a cooling rack and sprinkle with a little sea salt. After letting them cool for about ten minutes, eat them!
Notes
FLOUR: Use a flat edge to level the flour after spooning it into your measuring cup. Avoid shaking, pressing, or scooping straight out of the flour bag into the cup. This will cause your cookies to have too much flour and prevent them from spreading evenly.
NUTS: Feel free to omit these if you’re not a fan of nuts.
Can I make these without the butterscotch chips?
Indeed! Even just regular old chocolate chip cookies made from this recipe would be quite good. Replace the pecans with chopped walnuts and the butterscotch chips with extra semisweet or dark chocolate chips (or skip totally).
How to store leftover cookies
These cookies are best served warm (just like most cookies) but remain delicious at room temperature. Store any leftovers in an air tight container at room temp and they’ll keep for up to 4-5 days before going stale.
Can I freeze the dough?
Yes you can. Scoop the dough into individual balls and place onto a small tray or plate. Chill uncovered for about an hour, then toss the cookie dough balls into a freezer safe bag.
