These Butterscotch Chocolate Chip Cookies are a delightful twist on the classic treat. Soft, chewy, and packed with sweet butterscotch chips and rich chocolate pieces, they are a cookie lover’s dream!
Honestly, the mix of flavors makes each bite feel like a hug! I love whipping these up on rainy days—they make the perfect snack with a glass of milk. Can you ever have too many cookies? 😊
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is crucial for the right texture in cookies. If you run out of unsalted butter, you can use salted butter, but remember to reduce the added salt in the recipe.
Brown Sugar: Packed brown sugar adds moisture and a caramel-like flavor. If you don’t have it, you can mimic it by mixing granulated sugar with a bit of molasses (1 tablespoon of molasses per cup of sugar).
Butterscotch Chips: The star of these cookies, butterscotch chips bring a sweet, rich flavor. You can swap them with toffee bits if you can’t find butterscotch chips, which still gives a sweet crunch.
Chocolate Chips: Semisweet chocolate chips give a nice contrast to the butterscotch. You could use dark chocolate chips or even milk chocolate chips based on your preference—this is up to your sweet tooth!
How Do You Get the Perfect Cookie Texture?
Getting that soft and chewy texture can sometimes be tricky. Here’s what to remember:
- Make sure your butter is softened, not melted. This helps create air pockets for fluffiness.
- Avoid overmixing the dough once you add the flour. Mix just until combined to keep the cookies tender.
- Let the dough rest in the fridge for 30 minutes to an hour if you have time. This helps the flavors to meld and control spreading while baking.
- Don’t overbake the cookies. They will continue to cook on the baking sheet once removed from the oven. Aim for lightly golden edges with soft centers.
Butterscotch Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
- Optional: flaked sea salt for sprinkling
How Much Time Will You Need?
This cookie recipe takes about 15 minutes for preparation and an additional 10 to 12 minutes for baking. So, you can have delicious cookies ready in just about 30 minutes! Plus, allow a few minutes for cooling before you dive in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugars:
In a large bowl, combine the softened butter, brown sugar, and granulated sugar. Use an electric mixer or a whisk to cream them together until the mixture is light and fluffy. This process usually takes about 2-3 minutes.
3. Add Eggs and Vanilla:
Next, beat in the eggs one at a time. Make sure to mix well after each addition. After that, stir in the vanilla extract, ensuring everything is well combined.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This helps ensure the baking soda is evenly distributed, giving your cookies the perfect rise.
5. Combine Wet and Dry Ingredients:
Slowly add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cookies tough!
6. Fold in the Chips:
Now it’s time to fold in the butterscotch chips and chocolate chips. Use a spatula to gently mix them into the dough evenly.
7. Shape the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Make sure to space them about 2 inches apart to allow for spreading while baking.
8. Add a Touch of Salt (Optional):
If you’d like, sprinkle a little flaked sea salt on top of each cookie dough ball. This adds a delightful contrast to the sweet flavors!
9. Bake:
Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes. Look for golden edges and just set centers for that perfect chewy texture.
10. Cool:
Once baked, take the cookies out and let them cool on the baking sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely.
11. Enjoy!
Now, it’s time to dig in! Enjoy your warm, gooey butterscotch chocolate chip cookies with a refreshing glass of milk or your favorite beverage!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine in place of unsalted butter, but it may slightly alter the flavor and texture of the cookies. Make sure to use a stick margarine meant for baking for the best results.
What Should I Do If My Cookie Dough Is Too Wet?
If your dough seems too wet, you can add a little more flour, one tablespoon at a time, until it reaches the desired consistency. Be cautious not to add too much flour, as it can make the cookies dry.
Can I Freeze These Cookies?
Absolutely! You can freeze the cookie dough for up to 3 months. Just scoop the dough into balls and place them on a baking sheet to freeze until solid, then transfer them to a freezer bag. When you’re ready to bake, add a couple of extra minutes to the bake time if baking from frozen.
How Do I Store Leftover Cookies?
Keep any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can refrigerate them, but they may lose some of their softness. Enjoy them warmed slightly in the microwave for a delicious treat!
