Chocolate Chip Butterscotch Cookies
These soft, chewy cookies have both chocolate chips and butterscotch chips! These chocolate chip butterscotch cookies get their unique, rich flavor from browned butter. These cookies are great for any occasion!
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.