Chocolate Butterscotch Chip Cookies
These cookies are soft and chewy on the inside with a slight crunch on the outside. They're filled with butterscotch and chocolate chips and topped with flaky salt for the perfect sweet and salty combo!
Servings: 8 cookies
Calories: 441kcal
Equipment
- Baking sheet(s)
- Mixing bowls
- Measuring spoons
- Whisk
- Hand mixer or stand mixer with paddle recommended
- Large cookie scoop
- Cooling rack
Ingredients
- 1½ cups (187.5 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (1 stick) (113.5 g) unsalted butter room temperature
- ⅔ cup (133 g) brown sugar light or dark, packed
- ⅓ cup (67 g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ⅔ cup (113.33 g) chocolate chunks or chips dark or semi-sweet recommended
- ⅔ cup (113.33 g) butterscotch chips
- flaky or coarse salt optional but recommended, for topping
Instructions
- Preheat oven to 350°F/177°C. Line a cookie sheet with parchment paper (optional for easier cleanup).
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.
- In a large bowl, use a hand or stand mixer to cream together the butter and sugars until they're light and fluffy (2-3 minutes).Mix in the egg and vanilla extract really well.Carefully stir in the dry ingredients until no flour streaks are visible.Mix in the chocolate and butterscotch chips.
- Scoop large balls of dough (3-4 tablespoons) onto the cookie sheet about 2-3 inches apart.
- Bake cookies until the edges are slightly tan (9-12 minutes). Sprinkle with flaky salt (optional). Let them cool on the baking sheet for 5-10 minutes, then transfer to a cooling rack.For nice circular cookies, place a larger round object over the cookies right out of the oven and scoot the edges back into place.
Notes
Accurate Measurements: For the most accurate results, use a scale to weigh the flour and sugars in grams (see metric tab for measurements). If you're using measuring cups, be sure to spoon and level the flour.
Baking: For best results, bake one sheet at a time on the middle shelf.
Make Ahead: You can make the dough ahead of time, then form and freeze the dough balls in a freezer-safe bag. When you want to bake them, place them on a baking sheet while the oven preheats.
Chocolate Chips: For melted chocolate puddles, I recommend using dark chocolate chunks.
Room Temperature Storage: Seal in an airtight container with a slice of bread for up to 1 week.
Freezer Storage: Wrap dough balls/baked cookies tightly and freeze for up to 1 month/2 months (respectively).
Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.
Nutrition
Calories: 441kcal | Carbohydrates: 65g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 300mg | Potassium: 144mg | Fiber: 2g | Sugar: 43g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
