Are you craving something sweet and irresistible? Look no further than my Butterscotch and Chocolate Chip Cookies Recipe!
With a delightful mix of flavors and textures, soft and chewy centers with crispy edges, adorned with semi-sweet chocolate chips, butterscotch chips, and a touch of flaky sea salt, these cookies are the best!
These delectable chewy cookies will satisfy your sweet tooth. Like this recipe for Chocolate Chip Pecan Cookies, my Chocolate-Covered Oreos, Sunflower Seed Cookies, and Cranberry and White Chocolate Cookies, they are a treat for any occasion. They are sure to become a new family favorite.
Jump to:
Reasons you will love this recipe:
- Adding butterscotch morsels and my secret ingredient, brown butter, to classic chocolate chip cookies creates a harmonious blend of sweetness and richness, making every bite a flavor-packed delight.
- Browning the butter takes your butterscotch and chocolate chip cookies to the next level, giving them a nutty, toffee-like taste.
- Flaky sea salt adds an unexpected twist, elevating the overall taste profile and creating a cookie experience that’s both familiar and exciting.
Ingredient notes and substitutions:
- Unsalted butter – enhances the cookies’ flavor, provides a rich and moist texture, and helps achieve that perfect balance between chewy centers and crispy edges.
- Light brown sugar and white sugar – contribute to the cookies’ sweetness, moistness, and texture, with light brown sugar imparting a subtle caramel-like flavor and white sugar helping to create a golden-brown exterior. You can substitute dark brown sugar for the light brown.
- Eggs – act as binders, providing structure and moisture to the Butterscotch and Chocolate Chip Cookies.
- Vanilla extract – enhances the cookies’ overall flavor profile.
- All-purpose flour – serves as the primary dry ingredient, providing structure and thickness to the cookie dough, ensuring the cookies maintain their shape and texture when baked.
- Baking powder and baking soda – are leavening agents that help the Butterscotch and Chocolate Chip Cookies rise and become light and fluffy.
- Kosher salt – enhances the overall flavor by balancing sweetness and adding a subtle savory note.
- Semi-sweet chocolate chips – add bursts of rich, chocolatey sweetness and gooey texture.
- Butterscotch chips – introduce a delightful butterscotch flavor and a touch of sweetness, creating a harmonious combination with the semi-sweet chocolate chips for a unique and indulgent butterscotch and chocolate chip cookie experience.
- Flaky sea salt – serves as a finishing touch, adding a subtle, salty contrast to the cookies’ sweetness.
Complete measurements for all ingredients are in the recipe card below.
How to make Butterscotch and Chocolate Chip Cookies:
- Add the butter to a medium-sized saucepan or small skillet set over medium heat. Stir continuously with a rubber spatula. The butter will melt and then begin to bubble and become quite foamy. Keep stirring. Look for the following signals before removing the pan from the heat: the foam will start dissipating, there will be a nutty and intensely buttery smell, and the butter will turn an amber color.
- Remove the pan from the heat and immediately transfer the butter into another bowl. Set aside to cool for 5-10 minutes.
- Add the cooled, browned butter, brown sugar, and white sugar to a stand mixer bowl fitted with a paddle attachment. Beat at medium speed for a couple of minutes until combined.
- Add the eggs and vanilla extract and beat for a few more minutes until pale and combined.
- Combine the flour, baking powder, baking soda, and Kosher salt in a medium bowl, then add the dry ingredients to the wet ingredients. With the electric mixer on low speed, mix until combined.
- Add the chocolate chips and butterscotch chips, and mix until they are evenly distributed throughout the cookie dough, with the mixer still on the lowest speed.
- Cover the bowl with plastic wrap and put in the refrigerator to chill for an hour or up to 24 hours.
- When ready to bake the cookies, preheat the oven to 350ºF and line two cookie sheets with parchment paper.
- Use a cookie or ice cream scoop and scoop out balls of cookie dough (about the size of a golf ball) and place them on the cookie sheets, leaving about an inch between them.
- Put the cookie sheets on your oven’s middle rack and bake for 10-12 minutes. The cookies are done when the edges are set and golden brown. The middle can look slightly underbaked if you want a softer cookie. If you want a crisper cookie, bake the batch a minute or so longer until the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheet for at least 5 minutes.
- While still warm, add a few chocolate and butterscotch chips to the top of each cookie, along with a sprinkling of flaky sea salt. Serve and enjoy!
Serving suggestions:
- Enjoy these chocolate and butterscotch cookies with a glass of cold milk for a timeless treat.
- Create delicious ice cream sandwiches by placing a scoop of pralines and cream ice cream or your favorite ice cream between two cookies for an extra indulgent treat.
- Include these cookies in gift baskets for special occasions such as birthdays or holidays.
Recipe variations:
- Add a half cup of chopped roasted pecans or other roasted nuts.
- Substitute white chocolate chips, dark chocolate chips, or chocolate chunks for the semi-sweet chocolate chips.
How to store:
Butterscotch and Chocolate Chip Cookies are best served while they are still warm. Any leftovers should be stored in an airtight container at room temperature and will stay fresh for up to a week.
Recipe FAQs:
Why do I need to chill the cookie dough?
Chilling the dough allows the ingredients to meld and the flavors to intensify. This can result in a richer and more complex taste in the finished cookies. Also, the dough won’t spread as much during baking, resulting in cookies with thicker centers and crispier edges.
Can I freeze unbaked cookie dough?
Scoop the dough into individual cookie dough balls using a cookie scoop. Place the balls on a baking sheet or tray lined with parchment paper or a silicone baking mat, not touching each other.
Put the tray in the freezer and let the dough firm up for about 1-2 hours. This prevents them from sticking together when you store them. Once the dough balls are frozen, transfer them to an airtight container or a resealable freezer bag. Cookie dough can typically be stored in the freezer for up to 3 months.
Can you bake frozen cookie dough balls?
When you’re ready to bake, there’s no need to thaw the dough. Preheat your oven, place the frozen dough balls on a baking sheet, and bake as directed. You may need to add a minute or two to the baking time, but keep an eye on them to avoid overbaking.
Expert tips and tricks:
- For a cookie with a chewy center, bake for 10 minutes. For a crisper cookie, bake for 12 minutes.
- Use the spoon and level method of measuring your flour. Use a spoon to fluff up and scoop your flour into a dry measuring cup, then use the straight edge of a knife to level or scrape off any excess.
- Always preheat your oven before placing the cookies inside. Preheating ensures that the cookies start baking at the correct temperature, which affects their texture and appearance.
- Ovens can have temperature variations, so it’s a good idea to use an oven thermometer to verify that the temperature is accurate. If your oven tends to run hot or cold, you can adjust the temperature accordingly.
- The placement of your cookie sheets or baking pans on the oven racks can impact the cookies. Typically, it’s best to use the middle rack for even heat distribution. If you are baking multiple sheets simultaneously, rotate them halfway through baking for even results.
- Try to make your cookie portions as uniform in size as possible. This ensures that all the cookies bake at the same rate, so you don’t end up with some undercooked and others overcooked.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back.
📋 Recipe:
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Grits and Pinecones.
Butterscotch and Chocolate Chip Cookies Recipe
Are you craving something sweet and irresistible? With a delightful mix of flavors and textures, soft and chewy centers with crispy edges, adorned with semi-sweet chocolate chips, butterscotch chips, and a touch of flaky sea salt, these cookies are the best!
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- ¼ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- flaky sea salt for garnish
Instructions
- Add the butter to a medium-sized saucepan or small skillet set over medium heat. Stir continuously with a rubber spatula. The butter will melt and then begin to bubble and become quite foamy. Keep stirring. Look for the following signals before removing the pan from the heat: the foam will start dissipating, there will be a nutty and intensely buttery smell, and the butter will turn an amber color.
- Remove the pan from the heat and immediately transfer the butter into another bowl. Set aside to cool for 5-10 minutes.
- Add the cooled, browned butter, brown sugar, and white sugar to a stand mixer bowl fitted with a paddle attachment. Beat at medium speed for a couple of minutes until combined.
- Add the eggs and vanilla extract and beat for a few more minutes until pale and combined.
- Combine the flour, baking powder, baking soda, and Kosher salt in a medium bowl, then add the dry ingredients to the wet ingredients. With the electric mixer on low speed, mix until combined.
- Add the chocolate chips and butterscotch chips, and mix until they are evenly distributed throughout the cookie dough, with the mixer still on the lowest speed.
- Cover the bowl with plastic wrap and put in the refrigerator to chill for an hour or up to 24 hours.
- When ready to bake the cookies, preheat the oven to 350ºF and line two cookie sheets with parchment paper.
- Use a cookie or ice cream scoop and scoop out balls of cookie dough (about the size of a golf ball) and place them on the cookie sheets, leaving about an inch between them.
- Put the cookie sheets on your oven’s middle rack and bake for 10-12 minutes. The cookies are done when the edges are set and golden brown. The middle can look slightly underbaked if you want a softer cookie. If you want a crisper cookie, bake the batch a minute or so longer until the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheet for at least 5 minutes.
- While still warm, add a few chocolate and butterscotch chips to the top of each cookie, along with a sprinkling of flaky sea salt.
- Serve and enjoy!
Notes
For a cookie with a chewy center, bake for 10 minutes. For a crisper cookie, bake for 12 minutes.
Use the spoon and level method of measuring your flour. Use a spoon to fluff up and scoop your flour into a dry measuring cup, then use the straight edge of a knife to level or scrape off any excess.
Always preheat your oven before placing the cookies inside. Preheating ensures that the cookies start baking at the correct temperature, which affects their texture and appearance.
Ovens can have temperature variations, so it’s a good idea to use an oven thermometer to verify that the temperature is accurate. If your oven tends to run hot or cold, you can adjust the temperature accordingly.
The placement of your cookie sheets or baking pans on the oven racks can impact the cookies. Typically, it’s best to use the middle rack for even heat distribution. If you are baking multiple sheets simultaneously, rotate them halfway through baking for even results.
Try to make your cookie portions as uniform in size as possible. This ensures that all the cookies bake at the same rate, so you don’t end up with some undercooked and others overcooked.
Nutrition
Calories: 287kcalCarbohydrates: 38gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 47mgSodium: 145mgPotassium: 118mgFiber: 1gSugar: 25gVitamin A: 355IUCalcium: 38mgIron: 1mg
Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!
Leave a Reply