You are going to love this Butterscotch Chocolate Chip Cookies recipe. It is simple and requires no chill time or fancy equipment. Plus they taste delicious: chewy, cakey, thick, and butterscotch filled!
baking sheet with silicone baking mats or parchment paper
wire cooling rack
stand mixer or hand mixer optional
Ingredients
¾cupunsalted butter
½cupgranulated sugar
½cupbrown sugar
1eggroom temperature
1teaspoonvanilla extract
1 ¾cupsall-purpose flour
1teaspoonbaking soda
1 ½teaspoonscornstarch
½teaspoonsalt
¾cupsemi-sweet chocolate chips
¾cupbutterscotch chips
flaky sea saltfor topping the cookies
Instructions
Place the unsalted butter into a shallow skillet or pan and melt over medium heat.
Continuously stir the melted butter and allow it to brown, about 3 to 5 minutes. NOTE: The browned butter will have a nutty aroma, become dark yellow in color, and the sediments will settle and become brown.
Remove from heat and immediately pour the browned butter into a heat safe bowl to stop it from browning even more. Allow it to cool for 15 to 30 minutes before using.
Preheat oven to 350 °F and line baking sheets with silicone baking mats or parchment paper. Set aside.
To a small bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
To a large bowl add the slightly cooled browned butter, granulated sugar, and brown sugar. Whisk for 2 to 3 minutes until smooth and very well incorporated.NOTE: Under whisking the browned butter and sugar will create a grainy textured cookie.
Add the egg and vanilla extract, whisk until smooth and well incorporated.
Add the dry ingredients (all-purpose flour, cornstarch, baking soda and salt). Fold together with a spatula until incorporated.
Add and fold in the semi-sweet chocolate chips and butterscotch chips. NOTE: The dough will be slightly wet but not sticky at all.
Using your hands, roll 2 tablespoons of the cookie dough into balls. Place them on the prepared baking sheet and slightly press them down to form thick disks.
Bake for 7 to 9 minutes or until slightly golden brown around the edges.
Remove from the oven and allow the cookies to continue baking and cool on the baking sheet for 10 minutes.OPTIONAL: Sprinkle with flaky sea salt while they are still warm.
Remove the Butterscotch Chocolate Chip Cookies and place them on a cooling rack to cool completely.
Video
Notes
Storing Information:
Room temperature: in an airtight container for up to a week.
Refrigerator: in an airtight container for up to 2 weeks.
Freezer: wrapped in plastic wrap and placed in a freezer bag for up to 3 months.
Freezing and Baking For Later:
Freeze the cookie dough disks on a cookie sheet. Once they are frozen, place them into a freezer bag or airtight container for up to three months.
When ready to bake, place the frozen cookie(s) on a prepared baking sheet and bake at 350° F for 10-12 minutes or until golden brown.
Nutrition
Calories: 325kcal
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