Description
These Best Ever Butterscotch Chocolate Chip Cookies combine the rich sweetness of butterscotch with classic chocolate chips for a delightful treat. Soft and chewy with a perfect balance of flavors, these cookies are easy to make and perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
Add-ins
- 1 cup butterscotch chips
- 1 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Cream Butter and Sugars: In a separate large bowl, use an electric mixer to cream the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the vanilla extract for flavor depth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough, then fold in the butterscotch chips and chocolate chips evenly throughout the dough.
- Form Dough Balls: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them adequately to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for about 12 minutes or until the edges are golden brown but the centers remain soft.
- Cool: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake and allow cookies to finish setting on the baking sheet.
- You can substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Chilling the dough for 30 minutes can prevent excessive spreading during baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
