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Butterscotch Chocolate Chip Cookies are chewy on the inside with crispy edges. Loaded with both butterscotch and chocolate chips, the brown sugar and butter creates a rich butterscotch flavor.
These Butterscotch Cookies have the most amazing flavor and texture. If you are a true cookie fanatic like I am, you must try my Soft Chewy Blueberry Cheesecake Cookies, Shortbread Cookies With Lemon Curd Filling or Fun And Yummy Cookie Monster Cookies.
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Why This Recipe for Butterscotch Chocolate Chip Cookies is so Good
- These golden brown homemade cookies are the perfect combination of a chewy center with lightly crisp edges.
- Easy to make for a quick dessert or lunchbox treat.
- Most ingredients you will already have on hand without a trip to the grocery store.
- Chocolate butterscotch chip cookies are easy to store or freeze to enjoy later.
(all ingredients and measurements can be found in the recipe card below.)
- Butter – I recommend using real butter for the best flavor in this sweet cookie. Make sure it is room temperature but not melting.
- Brown Sugar – Light brown sugar is used for its delicate flavor profile without being too sweet as is the case with dark brown sugar. Make sure to lightly pack it into the measuring cup.
- Flour – I use a mixure of bread flour and all-purpose flour in this recipe instead of straight all-purpose flour which is usually the standard. I find that adding the bread flour gives this classic butterscoth chocolate chip cookie a more chewy texture.
- Sea Salt
- Baking Soda and Baking Powder – Both these ingredients provides the leavening to help the cookies rise to the perfect level.
- Vanilla Extract – Use real vanilla extract for the best real flavor. Vanilla adds flavor but also enhances the flavor of the other ingredients.
- Granulated Sugar – White sugar acts in combination with the brown sugar to provide the perfect balance of sweetness.
- Chocolate Chips – You can use either semi-sweet Chocolate chips or Milk Chocolate Chips, according to your preference. I am usually a milk chocolate chip fan but for this cookie I like to use the Semi-sweet chocolate chip. I feel it plays off the butterscotch chips better. Whichever you choose, dark chocolate chips or milk chocolate be sure to use a good brand, such as Nestle, Hershey or Ghiardelli. Don’t skimp with the store brand if you want the best flavor. And, of course, you do!
- Butterscotch Chips – This is what gives these Butterscotch Chocolate Chip Cookies that extra butterscotchy goodness.
- Add in some chopped nuts for an added crunch. I like walnuts or pecans for this but you could also try macadamia nuts.
- Substitute white chocolate chips for the regular chocolate chips for a different flavor. Or, just toss in a few of the white chocolate chips to the cookie dough.
How to Make Classic Butterscotch Chocolate Chip Cookies
- Preheat Oven
- Line cookie sheet with parchment paper
- Combine dry ingredients in a medium bowl.
- Beat the butter and sugars in the large bowl of your electric mixer.
- Add eggs and yolk.
- Add vanilla.
- Mix the flour mixture into the wet ingredients.
- Stir in chocolate and butterscotch chips.
- Scoop dough balls onto parchment lined baking trays.
- Cool on wire rack and Enjoy!
Butterscotch Cookies With Chocolate Chips
- 1¼ cups bread flour 6.8 ounces
- 1½ cups all-purpose flour 7.5 ounces
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt finely ground
- 8 ounces butter unsalted at room temperature
- ½ cup granulated sugar 3.5 ounces
- 1¼ cups brown sugar packed 9 ounces
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 egg yolk
- 1 cup butterscotch chips
- 1 cup chocolate chips milk or semi
- Combine all-purpose flour, bread flour, salt, baking powder and baking soda in a bowl. Set aside.
- In a mixing bowl, cream the butter and both sugars until light and fluffy, about two minutes.
- Add in the eggs and the yolk, one at a time and beat well after each addition.
- Mix in vanilla.
- Add flour a little at a time, continuing to beat.
- Stir in the butterscotch and chocolate chips.
- Scoop the cookie dough, forming balls using a medium cookie scoop.
- Wrap each dough ball in plastic wray and refrigerate for several hours or overnight.
- When ready to bake, preheat oven to 350℉, unwrap dough balls and place on a parchment lined baking sheet about two inches apart. You may need two baking sheets.
- Bake on the center rack of the oven for about 10-15 minutes, until the cookies are golden brown.
- Cool for about 5 minutes on the baking sheet, then remove to a cooling rack to finish cooling.