These Butterscotch Chocolate Chip Cookies are a sweet treat that brings together creamy butterscotch and rich chocolate in every bite. Soft and chewy, they’re hard to resist!
Trust me, the mix of flavors is a game-changer. I often bake a batch and share, but really, I just end up keeping them all for myself! 🍪🤫
What I love most is how easy they are to whip up. Just mix, scoop, and bake! Perfect for when you’re craving something tasty without all the fuss.
Key Ingredients & Substitutions
Butter: Unsalted butter is ideal here as it lets you control the saltiness of the cookies. If you’re in a pinch, you can use salted butter—just skip the added salt in the recipe.
Brown Sugar: Brown sugar adds moisture and a rich flavor. If you run out, use granulated sugar mixed with a tablespoon of molasses for a similar taste and texture.
Butterscotch Chips: These sweet little gems are key to the cookie’s flavor. If you can’t find butterscotch chips, feel free to substitute with additional chocolate chips or white chocolate chips for a different twist.
Flour: All-purpose flour is the standard choice. If you want to make them gluten-free, a 1:1 gluten-free baking flour can work just fine.
How Do I Achieve the Perfect Cookie Texture?
To get the soft and chewy texture you desire, here are some crucial steps to follow:
- Don’t overmix your dough after adding the flour; mix just until combined to prevent tough cookies.
- When scooping the dough, make sure they are rounded but not too packed; this helps keep them soft as they bake.
- Remove the cookies from the oven when they are lightly browned on the edges but still soft in the center. They will continue to bake on the sheet as they cool!
Following these tips will ensure you end up with cookies that are perfectly chewy and delicious every time!
Delicious Butterscotch Chocolate Chip Cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
Time Needed:
This recipe takes about 15 minutes to prep and 10 to 12 minutes to bake, plus some time to cool. Overall, you can enjoy freshly baked cookies in about 30 minutes!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line your baking sheets with parchment paper or silicone mats to prevent the cookies from sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, add the softened unsalted butter, packed brown sugar, and granulated sugar. Use a mixer to cream them together until the mixture is light and fluffy. This helps create a nice texture for the cookies!
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, making sure they’re well incorporated before adding the next one. Then, stir in the vanilla extract, mixing everything together until combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the flour.
5. Mix Dry and Wet Ingredients:
Gradually add the dry ingredients to the butter mixture, blending until just combined. Avoid overmixing, as this can make the cookies tough.
6. Fold in the Chocolate and Butterscotch Chips:
Now, gently fold in the butterscotch chips and semisweet chocolate chips, distributing them evenly throughout the dough. It’s okay to be generous with those chips!
7. Scoop the Dough:
Using a rounded tablespoon or a cookie scoop, drop dough balls onto your prepared baking sheets, making sure to leave about 2 inches of space between each one.
8. Bake the Cookies:
Place the baking sheets in your preheated oven and bake for 10 to 12 minutes. They should be golden around the edges, yet still soft in the center. Remember, they will continue to cook a little after you take them out!
9. Cool the Cookies:
After baking, let the cookies cool on the baking sheets for about 5 minutes. Then, gently transfer them to wire racks to cool completely.
10. Serve and Enjoy:
Your delicious Butterscotch Chocolate Chip Cookies are ready to be enjoyed! Share them with friends and family or keep them all for yourself. Either way, they’re sure to please!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute for butter, but keep in mind it may slightly alter the flavor and texture of the cookies. Make sure to choose a stick form of margarine for the best results, as tub margarine contains more water.
How Do I Make These Cookies Chewy?
For chewier cookies, slightly underbake them until the edges are just set but the centers remain soft. Also, using more brown sugar than white sugar helps retain moisture, which contributes to a chewy texture.
How to Store Leftover Cookies?
You can store your cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, consider freezing them. Place the cookies in a single layer on a baking sheet to freeze them individually before transferring them to a freezer-safe bag.
Can I Add Nuts to the Recipe?
Absolutely! Chopped pecans or walnuts can be a great addition. Just add about 1 cup of your choice of nuts when you fold in the butterscotch and chocolate chips. They will add a nice crunch and flavor!
