These Best Ever Butterscotch Chocolate Chip Cookies are the ultimate treat! Soft, chewy, and packed with the sweet goodness of butterscotch chips and chocolate, they are nothing short of amazing.
Every bite is like a warm hug for your taste buds! I love how easy they are to whip up—perfect for when the cookie craving hits. Trust me, you won’t be able to stop at just one!
Key Ingredients & Substitutions
Unsalted Butter: This is key for that rich flavor. If you’re in a pinch, you can use salted butter; just reduce the added salt slightly. I always prefer unsalted to control the salt level in my baking.
Brown Sugar: Brown sugar gives these cookies moisture and a deeper flavor. If you’re out, you can use granulated sugar with a little molasses (1 tbsp per cup) for a similar taste. I love the extra chewiness it brings!
Flour: All-purpose flour works best here, but for a gluten-free option, try using a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for the right texture.
Butterscotch Chips: If butterscotch chips are hard to find, you could replace them with white chocolate chips for a different, yet delicious twist. My preference is to use both for that amazing sweet flavor combination.
Flaky Sea Salt: This topping adds an extra flavor kick. If you don’t have it, regular table salt works too, but use it sparingly. A light sprinkle of sea salt balances the sweetness beautifully.
How Do I Cream Ingredients Effectively?
Creaming butter and sugars is vital for achieving light, fluffy cookies. It incorporates air into the mixture, which helps your cookies rise. Here are steps to do it right:
- Start with softened butter, as it blends more easily. Leave it out for about 30 minutes before you begin.
- Use an electric mixer on medium speed to combine the butter, brown sugar, and granulated sugar until the texture is fluffy and pale, about 3-5 minutes.
- Be patient! This step ensures your cookies don’t turn out dense. You can scrape down the sides of the bowl occasionally to mix everything evenly.
Best Ever Butterscotch Chocolate Chip Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For The Chips:
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
For Topping (Optional):
- Flaky sea salt
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10-12 minutes of baking time. Don’t forget a little extra time for cooling! You’ll have delicious, warm cookies ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While the oven is heating up, line a baking sheet with parchment paper. This will help the cookies not to stick and makes cleanup easier.
2. Cream the Butter and Sugars:
In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar. Mix them until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Add Eggs and Vanilla:
Next, add the vanilla extract and the eggs—one at a time. Make sure to mix well after each addition so everything is combined nicely.
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to ensure all the dry ingredients get mixed evenly before adding them to the wet ingredients.
5. Combine Wet and Dry Mixtures:
Now it’s time to bring it all together! Gradually add the dry ingredients to the wet mixture. Mix on low speed just until everything is combined—don’t overmix!
6. Fold in the Chips:
Gently fold in the butterscotch chips and semi-sweet chocolate chips until they are evenly distributed throughout the cookie dough.
7. Scoop the Cookies:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie so they have room to spread while baking.
8. Sprinkle with Sea Salt (Optional):
If you like a little extra flavor, lightly sprinkle some flaky sea salt on top of each cookie before baking. This step is optional but adds a nice touch!
9. Bake and Cool:
Pop the baking sheet in the oven and bake for 10-12 minutes. You’re aiming for golden edges and soft centers. Once they are done, take them out and let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
10. Time to Enjoy:
Your delicious butterscotch chocolate chip cookies are ready to be enjoyed! They are perfect with a glass of milk or on their own. Happy baking!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute for unsalted butter, but the flavor and texture might be slightly different. Choose a stick margarine for the best results, and make sure it’s softened to the same consistency as butter before creaming with the sugars.
How Can I Make These Cookies Chewy?
If you prefer a chewier cookie, try chilling the dough for at least 30 minutes before baking. This helps to prevent the cookies from spreading too much and gives them a denser, chewier texture. You can also slightly underbake them, pulling them out when they’re still soft in the center.
What Can I Substitute for Butterscotch Chips?
If you don’t have butterscotch chips on hand, you can substitute with toffee bits or additional semi-sweet chocolate chips for a different flavor profile. Alternatively, try using peanut butter chips for a delicious twist!
How to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies. Just make sure they are completely cooled, then place them in a freezer-safe bag or container, separating layers with parchment paper, and they will keep for up to 3 months. Thaw them at room temperature before enjoying!
