These Butterscotch Chocolate Chip Cookies are a sweet treat that makes every bite a cozy adventure! Soft and chewy, they are packed with yummy butterscotch chips and classic chocolate goodness.
Who can resist that warm, gooey center? I can’t! I often find myself sneaking one (or three) right from the oven. They are perfect with a glass of milk for a classic snack! 🍪🥛
Key Ingredients & Substitutions
Butter: Unsalted butter is ideal as it allows you to control the saltiness of your cookies. If you’re out, you can use margarine, but the flavor might change slightly. I love the richness that real butter brings!
Brown Sugar: Brown sugar adds moisture and depth of flavor. If you’re short on brown sugar, a mix of white sugar with a bit of molasses can work as a substitute. Personally, I always use dark brown sugar for an extra caramel note.
Chocolate and Butterscotch Chips: These are the stars of the show! If you can’t find butterscotch chips, you could use more chocolate chips, or even peanut butter chips for a fun twist. Mix and match to suit your taste!
Flour: All-purpose flour is great, but you could go half whole wheat for added fiber. Just keep an eye on the dough, as it might become a bit denser.
How Do I Cream Butter and Sugar Properly?
Creaming butter and sugar is a crucial step for fluffy cookies. It helps incorporate air into the mix, giving your cookies that light texture. Here’s how to do it:
- Start with softened butter—leave it at room temp for about 30 minutes.
- In a large bowl, beat the butter with the sugars using an electric mixer for about 2-3 minutes until light and fluffy.
- Be careful not to overmix; you just want to incorporate air, not make it too runny.
Remember, this step can really make a difference in your cookie texture! Happy baking!
Butterscotch Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- Flaky sea salt (optional, for sprinkling on top)
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare, plus an additional 9-11 minutes for baking. You can expect a total time of roughly 30-40 minutes until you can enjoy your freshly baked cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). While it’s heating up, line your baking sheets with parchment paper or silicone baking mats—this keeps the cookies from sticking.
2. Cream Together the Butter and Sugars:
In a large bowl, combine the softened unsalted butter, brown sugar, and granulated sugar. Use an electric mixer to beat them together until your mixture is light and fluffy, which usually takes about 2-3 minutes.
3. Add in the Eggs and Vanilla:
Next, beat in the eggs one at a time, making sure each one is well incorporated before adding the next. Then, stir in the vanilla extract to add that warm flavor.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the baking soda evenly throughout the flour.
5. Combine the Mixtures:
Gradually add the dry mixture to the wet mixture. Stir gently until just combined. You don’t want to overmix—having some lumps is perfectly fine!
6. Fold in the Chocolate and Butterscotch Chips:
Now it’s time to fold in the semisweet chocolate chips and butterscotch chips evenly into the dough. This is where the magic happens!
7. Scoop the Dough onto Baking Sheets:
With a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each dough ball. They will spread a bit while baking.
8. Sprinkle Some Sea Salt (Optional):
If you want to add a nice salty-sweet flavor, sprinkle a little flaky sea salt on top of each dough ball just before baking.
9. Bake the Cookies:
Place your baking sheets in the oven and bake for 9-11 minutes. Look for the edges to turn golden brown, while the centers should still appear slightly soft. This helps create that lovely chewy texture.
10. Cool and Enjoy:
Once baked, take them out of the oven and let the cookies cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm or let them cool down fully – they are delicious either way!
Enjoy these delightful cookies with a glass of milk, or gift them to friends and family for a sweet surprise!
Can I Use Different Types of Chips?
Absolutely! If you’re not a fan of butterscotch chips, feel free to substitute with more chocolate chips, peanut butter chips, or even white chocolate chips for a different flavor profile. Mixing different kinds can add delicious surprises!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough in advance! Just cover it tightly and refrigerate for up to 3 days. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes before scooping and baking.
What’s the Best Way to Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature. They will stay fresh for about 4-5 days. For longer storage, you can freeze them; just place cooled cookies in a freezer-safe bag and they’ll keep well for up to 3 months!
Why Did My Cookies Spread Too Much?
If your cookies spread more than expected, it could be due to using softened butter that’s too warm or not chilling the dough beforehand. To prevent this, try chilling the dough for at least 30 minutes before baking and ensure your butter is softened just to room temperature.
