Why You’ll Love These Butterscotch Chocolate Chip Cookies

Perfect Party Treat: These cookies are a delightful spin on the classic. They’re distinctive enough to stand out, yet comforting enough to resonate with anyone who loves a traditional chocolate chip cookie.

Double Chip Delight: Combining butterscotch and chocolate creates a dynamic flavor profile that everyone will love. It’s the best of both worlds!

Customizable: The base recipe is incredibly versatile! You can add your favorite nuts, switch the chocolate to white or dark, or even throw in some spices to create your own signature cookie.

Make-Ahead Friendly: Prepare the dough in advance—up to 48 hours ahead—and refrigerate. This allows the flavors to deepen and gives you the flexibility to bake fresh cookies whenever you want.

Ingredients

• All-Purpose Flour & Cornstarch: The essentials for a tender cookie.
• Baking Soda: This leavening agent ensures your cookies spread and develop that perfect golden-brown hue.
• Salt & Vanilla Extract: Enhance every bite with these crucial flavor boosters.
• Unsalted Butter: Brings richness; brown it for intensified nutty notes.
• Granulated & Light Brown Sugar: Together, these sugars create a marvelous texture—crisp on the edges and soft in the center.
• Eggs: Essential for structure and moisture. Use one at room temperature and just the yolks of two.
• Butterscotch Chips: These add a sweet, caramel-like richness. Opt for high-quality brands for the best melt.
• Semi-Sweet Chocolate Chips: A classic choice that balances sweetness with deep chocolatey flavor.
• Flaky Sea Salt: This is optional but recommended for that perfect salty crunch on top.

How to Make Butterscotch Chocolate Chip Cookies

Don’t be put off by the number of steps; making these cookies is still simple and rewarding!

Step 1: Brown the Butter

In a large skillet over medium heat, brown the unsalted butter until it’s fragrant and has nutty brown bits at the bottom. Pour it into a mixing bowl, scraping the bits in, and let it cool for about 5 minutes.

Step 2: Mix Ingredients

Whisk the brown sugar, granulated sugar, and vanilla extract into the cooled butter until it’s well blended, which should take about 2 minutes. Add the room-temperature egg and yolks, blending until smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, mix together the flour, cornstarch, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, stirring until it’s about halfway combined. Then fold in the butterscotch and chocolate chips.

Step 4: Chill the Dough

Cover the dough and chill it in the refrigerator for at least 1 hour. This is key for preventing too much spreading during baking.

Step 5: Preheat the Oven

Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.

Step 6: Scoop the Dough

For large cookies, scoop out 1/4-cup portions of the dough and space them about 3 inches apart. For smaller cookies, use 2-tablespoon portions, spacing them 2 inches apart.

Step 7: Bake

Bake your cookies for about 10-13 minutes, keeping an eye out for golden edges and slightly underbaked centers. If you’ve made smaller cookies, 9-11 minutes should do the trick.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy every gooey, tasty bite!

Tips for the Best Butterscotch Chocolate Chip Cookies

To fully savor these delightful cookies with their perfect chewy centers and crispy edges, follow these handy tips:

• Melted Butter Alternative: If you’re short on time or prefer not to brown the butter, simply melt it and allow it to cool before mixing with other ingredients.
• Quality Chips Matter: High-quality chocolate and butterscotch chips can make a noticeable difference in flavor. Aim for brands like Ghirardelli or Guittard for the best results.
• Avoid Overmixing & Overbaking: Mix gently until just combined to keep cookies tender. For the best texture, underbake slightly so the centers remain soft as they cool.
• Reserve Some Chips: For an attractive touch, set aside a few chips to press into the tops of the cookies just after they come out of the oven.
• Don’t Skip the Chill: Chilling the dough is crucial for keeping the cookies thick and chewy. You can chill overnight for even deeper flavors!

Variations

Feel like getting a little creative with your cookies? Here are some fun ideas to mix it up:

• Cinnamon: Add 1-1.5 teaspoons of cinnamon for a warming spice flavor.
• Nuts: Toasted pecans, almonds, or walnuts can add delightful crunch. Toss in about 1/2 cup.
• Change the Chips: Swap semi-sweet for white chocolate chips, or add toffee bits for extra butterscotch goodness.
• Chewy Cookies: Swap 2 tablespoons of granulated sugar for an equal amount of corn syrup to make your cookies chewier.
• Make Ahead: The dough can be prepared and refrigerated for up to 48 hours, or frozen for up to 3 months for a future cookie emergency!

How to Store

After baking, the aroma will fill your kitchen with delicious scent! To ensure your cookies stay fresh and tasty:

To Store: Let the cookies cool fully, then place them in an airtight container or resealable bag. They’ll keep at room temperature for up to a week, or in the fridge for two weeks.

To Freeze: Arrange the cooled cookies in a single layer on a baking sheet and freeze until solid. Then transfer to a container, separating layers with parchment paper to avoid sticking. They’ll stay good for up to three months. Just thaw at room temperature before diving in!

FAQ

Can I use salted butter instead of unsalted?

Yes, but adjust the salt in the recipe accordingly. Salted butter will add extra flavor but use less salt overall.

How can I make my cookies less flat?

Ensure the dough is chilled before baking, and consider using a higher protein flour for a thicker cookie.

Can I use brown sugar instead of granulated sugar?

It’s best to use a combination of both for optimal texture, but you can substitute more brown sugar for granulated if you prefer a softer texture.

What’s the best way to prevent cookies from sticking to the baking sheet?

Use parchment paper or silicone baking mats on the baking sheets; both help with easy removal while preventing sticking.

How long can I store the cookie dough in the fridge?

You can refrigerate the cookie dough for up to 48 hours before baking. Just ensure it’s well covered to prevent drying out.