Hello, cookie lovers! Today, I’m thrilled to share one of my all-time favorite cookie recipes that’s a delightful twist on the classic chocolate chip variety – my fluffy and irresistible Chocolate Chip Butterscotch Cookies. Brace yourselves for a tasty journey that combines the rich sweetness of butterscotch with the timeless appeal of chocolate chips, resulting in a cookie that’s soft, chewy, and downright heavenly. Picture this: golden-brown edges that promise a satisfying crunch, giving way to a pillowy center that practically melts in your mouth. These cookies are like a warm hug on a plate, and I can’t wait for you to experience the joy they bring with each delectable bite.
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How to Make Chocolate Chip Butterscotch Cookies
What sets these cookies apart, you ask? It’s the perfect marriage of premium ingredients and a foolproof technique that unlocks maximum cookie flavor. I like to brown my butter first and then let it solidify in the fridge again before using it to bake. If that sounds like a little much, don’t worry! I have step-by-step instructions below.
Ingredients for Butterscotch Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, browned and chilled until solid again (More on that below)
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup butterscotch chips
Instructions for Making Chocolate Chip Butterscotch Cookies:
First, Brown Your Butter
Browning your butter gives these cookies a unique and delightful, almost-nutty taste. It’s a whole new level of flavor that really ups your cookie game!
Do you have to brown the butter for these cookies? No, of course not! I see you busy moms of the world. If you don’t have time to brown your butter ahead of time and let it chill and re-solidify (a process that takes about an hour), I don’t blame you! These cookies will taste just fine with regular butter, too.
If you do want to go that extra mile to brown your butter, it’s actually quite simple to do!
1. Cut up your butter into chunks. Put the butter in a saucepan on the stove over medium-low heat.
2. Stir the butter frequently, to make sure it melts evenly.
3. Eventually, you will see your butter start to froth and foam as some of the liquid evaporates off.
4. After this, the foaming will slow down, and you may see chunks of solidified milk fat floating around.
5. Finally, the butter will start to foam again, but with less intensity. Move that foam around, and you should see brown specks floating in your butter.
6. Immediately remove your butter from the heat and let it cool.
7. Transfer it to a heat-resistant bowl and put that bowl in the fridge for about an hour, or until your butter is completely solid again.
Next, Prepare Your Chocolate Chip Butterscotch Cookies
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the chocolate chips and butterscotch chips until evenly distributed throughout the dough. I actually used my hands for this part because the dough is so thick!
7. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
8. Bake in the preheated oven for 10-12 minutes or until the edges are golden but the centers are still soft. Be careful not to overbake, as this will result in less fluffy cookies.
9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your fluffy, soft chocolate chip butterscotch cookies with a glass of milk or your favorite beverage! The fusion of rich chocolate chips with the creamy depth of butterscotch offers a symphony of flavors that elevate this simple dessert. This easy recipe encapsulates everything you love about dessert recipes – the simplicity, the indulgence, and the undeniable pleasure of biting into a cookie that’s both chewy and crispy.
Pro Tips for Making Chocolate Chip Butterscotch Cookies
As I guide you through the unforgettable journey of baking from scratch, crafting those perfect chewy yet crispy chocolate chip butterscotch cookies, let me share with you some baking tips that have transformed my kitchen adventures. Firstly, never underestimate the power of high-quality ingredients—they’re the secret to those mouth-watering sweet treats that remind you of home and comfort food. There’s something magical about combining the rich flavors of chocolate recipes with the caramelized depth of butterscotch to create homemade cookies that become the talk of every family dessert gathering or holiday baking session.
- Browned Butter Magic: If you brown your butter according to the instructions above, you really do need to let the butter chill in the fridge until it is completely solid again. I wouldn’t recommend the freezer, because then you risk forgetting about your butter, actually freezing it and having it thaw it again, which could ruin the flavor. Once your butter is nice and solid again, you can microwave it for like 5-10 seconds, just to loosen it from the container you chilled it in. Make sure you use a rubber spatula to get out all that browned butter goodness from your container, too!
- Mastering the Cookie Timing Game: Depending on your oven, you may notice that different batches of cookies will need different bake times. For example, your first batch of these cookies may need 12 minutes to bake, but the second batch will only take 10. This could be because the heat is building up in your oven the longer you leave it on. Honestly, you could also find the opposite is true, especially if you like to open up your oven a lot to check on your cookies, because then you’re letting heat out. It really is a game, and it takes some practice and experience to end up with perfect cookies every time!
- Extra Chocolate and Butterscotch for Pretty Cookies: Did you ever wonder why chocolate chip cookie pictures online look like they’re bursting with chocolate chips, and then you follow the same recipe and get brown dough that looks chocolate chip-less?? I know I have! The secret is: After your drop your raw cookie dough on the cookie sheet, before you bake it, press some extra chocolate chips (and butterscotch chips in this case!) into the outside of the dough. Then, those chocolate chips will show through after you bake and your have beautiful cookies!
Embrace these tips as you embark on your baking journey, and watch as every batch of chocolate chip butterscotch cookies you make becomes a sweet symbol of your growing baking expertise, ready to impress at snack times and beyond.
Mix-in Options
Diving into the world of homemade cookies, especially ones as decadent as chocolate chip butterscotch cookies, opens up a playground of flavors and textures that can elevate your baking from scratch to an art form. Now, imagine the endless possibilities of mix-ins that can transform your already amazing cookies into a symphony of sweet treats. Let’s explore.
- For a nutty twist: Consider folding in chopped walnuts or pecans. Their earthy flavors complement the sweetness of butterscotch and chocolate, creating a comforting blend that’s hard to resist.
- To add a salty twist: Broken up pretzel bits would add a lovely, salty flavor and a nice crunch to these cookies! I would use the skinny pretzels, not the big, thick ones, and break them up with my fingers or a plastic bag and a rolling pin.
- For a caramel moment: A handful of caramel bits, along with a sprinkle of sea salt over the top before baking, can take your cookies to a whole new level of gourmet indulgence.
FAQs
Do you ever wonder why your homemade cookies spread too much or don’t turn out as chewy or crispy as you like? Perhaps you’re diving into holiday baking or simply craving a sweet treat and decided on chocolate chip butterscotch cookies. Baking from scratch can sometimes feel like a daunting task, but I’m here to help you with some of your most pressing questions and give you the best cookie recipe tips to ensure baking success.
- Why are my cookies spreading too much? This might be due to your butter being too soft. If you see this happening to your first batch of cookies (Btw, I almost always make a practice first batch of like 3 cookies to test with before baking all my dought!), throw the rest of your cookie dough in the fridge for 30 or so minutes before you bake again. Ensuring your baking soda or baking powder is not expired can also make a difference.
- How can I make my cookies chewy? For chewy cookies, add an extra egg yolk to your dough. The egg yolk helps add moisture and richness, creating that beloved chewy texture. Also, don’t overbake them; remember, they continue to cook on the baking sheet after being removed from the oven! You want to remove them from the oven when the edges look set, but the middle of your cookies still look a little wet and mushy.
- Can I make crispy cookies instead? Absolutely! For crispier cookies, simply bake them a few minutes longer than the recipe suggests. Also, using a bit more sugar and baking them at a slightly lower temperature can promote spreading, which results in thinner, crispier cookies.
- My cookies are browning too fast. What should I do? If your cookies are browning too quickly, try lowering your oven’s temperature. Ovens can vary, so it’s good practice to use an oven thermometer to ensure accurate temperatures. Also, positioning your baking sheet in the middle rack can help prevent over-browning.
If you liked these chocolate chip butterscotch cookies, check out:
Soft, Fluffy Sugar Cut-Out Cookies
Oatmeal Chocolate Chip and Toffee Cookies
Award-Winning Snickerdoodles
Browned Butter Maple Scones
Chocolate Chip Butterscotch Cookies
Ingredients
- 1 cup butter browned and then chilled until solid again
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips
- 1 cup butterscotch chips
Instructions
To Brown Butter
- Cut up your butter into chunks. Put the butter in a saucepan on the stove over medium-low heat.
- Eventually, you will see your butter start to froth and foam as some of the liquid evaporates off.
- After this, the foaming will slow down, and you may see chunks of solidified milk fat floating around.
- Finally, the butter will start to foam again, but with less intensity. Move that foam around, and you should see brown specks floating in your butter.
- Immediately remove your butter from the heat and let it cool.
- Transfer it to a heat-resistant bowl and put that bowl in the fridge for about an hour, or until your butter is completely solid again.
To Make Chocolate Chip Butterscotch Cookies
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, cream together the solid browned butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips and butterscotch chips until evenly distributed throughout the dough. I actually used my hands for this part because the dough is so thick!
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden but the centers are still soft. Be careful not to overbake, as this will result in less fluffy cookies.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
