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!
Servings: 18 cookies
Calories: 287kcal
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: 287kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 145mg | Potassium: 118mg | Fiber: 1g | Sugar: 25g | Vitamin A: 355IU | Calcium: 38mg | Iron: 1mg
