These Best Ever Butterscotch Chocolate Chip Cookies are a true treat! With sweet butterscotch and melty chocolate chips, they are soft, chewy, and absolutely delicious. Who can resist?
Making these cookies is always a joy! I love the smell that fills my kitchen when they bake. Just try not to eat them all at once… it’s harder than it sounds! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you control over the saltiness of the cookies. If you only have salted butter on hand, just skip adding any additional salt in the recipe.
Brown Sugar: Brown sugar adds moisture and a chewy texture. You can use all granulated sugar if you’re in a pinch, but the cookies will be less chewy. Light brown or dark brown also works, just know darker has a richer flavor.
Flour: All-purpose flour is best for cookies, but you can substitute up to half with whole wheat flour for a bit of nuttiness. Just be cautious, as too much might make cookies dense.
Chocolate & Butterscotch Chips: Semi-sweet chocolate chips are perfect, but feel free to use milk chocolate or dark chocolate for a different taste. You can swap butterscotch chips for peanut butter chips or even white chocolate if you like that better.
Flaky Sea Salt: This is a fun optional touch to finish your cookies! If you don’t have it, regular table salt works, too, but just a tiny pinch on top will do.
How Do I Get Light and Fluffy Cookies?
The creaming method is vital for light cookies. It’s all about beating the butter and sugars together until fluffy. This incorporates air, which helps cookies rise and gives them a tender texture. Here’s how to do it:
- Make sure your butter is really soft but not melted. Leave it out for about half an hour if it’s too cold.
- In a large bowl, beat the butter and sugars together with an electric mixer on medium speed for about 2-3 minutes. You want them to look creamy and pale.
- When you add the egg and vanilla, mix just until they are combined. Overmixing can lead to tough cookies!
Remember, it’s the air in this step that gives your cookies that nice fluffy lift, so take your time here!
Best Ever Butterscotch Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips (semi-sweet)
- 1 cup butterscotch chips
For Topping (Optional):
- Flaky sea salt for sprinkling
How Much Time Will You Need?
This cookie recipe takes about 15 minutes to prepare and another 10-12 minutes to bake. In total, you’ll spend around 30 minutes to enjoy a batch of warm, wonderful cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper. This will help the cookies bake evenly and prevent them from sticking.
2. Creaming the Butter and Sugars:
In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use a hand mixer or a sturdy spoon to cream the mixture together until it’s light and fluffy, which should take about 2-3 minutes. This step is important for getting that nice cookie texture!
3. Adding the Wet Ingredients:
Next, add in the egg and the teaspoon of vanilla extract. Mix these until they’re well combined with the butter and sugar mixture, making sure everything is blended together smoothly.
4. Mixing the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This will ensure that the baking soda is evenly distributed throughout the dough. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
5. Adding the Chips and Forming the Cookies:
Now it’s time to add the fun part! Fold in the chocolate chips and butterscotch chips until they’re evenly mixed throughout the dough. Using a cookie scoop or a tablespoon, drop rounded balls of dough onto your prepared baking sheet, making sure to space them about 2 inches apart.
6. Sprinkle and Bake:
If you’d like, sprinkle a little flaky sea salt on top of each dough ball for an extra touch of flavor. Then, pop the baking sheet into your preheated oven and bake for 10-12 minutes. You’ll want the edges to be just lightly golden, but the centers should still look soft.
7. Cooling and Enjoying:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to set before transferring them to a wire rack to cool completely. Now, grab a cookie (or two!) and enjoy your delightful butterscotch chocolate chip cookies!
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for unsalted butter in this recipe. Just make sure to use a stick version for the best results. The texture may vary slightly, but the cookies will still be delicious!
What If I Don’t Have Butterscotch Chips?
No worries! If you don’t have butterscotch chips, you can replace them with additional chocolate chips, or try using peanut butter chips for a fun twist. Just keep the total amount of chips to around 2 cups!
How Can I Make These Cookies Chewy?
To achieve chewier cookies, try chilling the dough for at least 30 minutes before baking. This helps the butter firm up, which leads to a denser, chewier cookie. Also, slightly underbake them for the best texture!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies by placing them in a zip-top bag, separating layers with parchment paper, for up to 3 months. Just thaw at room temperature before enjoying!
