Butterscotch Chocolate Chip Cookies

5 from 1 vote

Butterscotch Chocolate Chip Cookies

Butterscotch Chocolate Chip Cookies are crispy, chewy brown butter cookies packed with butterscotch and chocolate chips. These bakery-worthy treats are surprisingly simple to make and are perfect for gifting during the holiday season.

Prep Time15

Cook Time10

Chill time1

Total Time1 25

Course: Desserts, Sweets

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 283kcal

Author: Kathleen Higashiyama

Equipment

Ingredients

10 tablespoon butter room temperature
¼ cup granulated sugar
¾ cup dark brown sugar packed
1 teaspoon vanilla extract
1 large egg room temperature
1½ cups all-purpose flour spooned and leveled
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cups chocolate chips
¾ cups butterscotch chips

Instructions

Prepare oven and baking sheet - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Make brown butter - Heat a skillet or saucepan on medium heat. Add the sliced butter to the pan and whisk as the butter cooks. The butter will foam then start to brown and form small brown flecks. The butter will be golden brown and have a nutty aroma. Remove from heat and pour the mixture into a measuring cup to confirm the liquid measures a half cup. It’s okay if it’s slightly over.
10 tablespoon butter
Whisk butter and sugar - In a mixing bowl or the bowl of a stand mixer, whisk the browned butter, granulated sugar, and brown sugar until light and fluffy. Reduce the speed to low and add the vanilla and egg until combined.
¼ cup granulated sugar, ¾ cup dark brown sugar, 1 teaspoon vanilla extract, 1 large egg
Mix dry ingredients - Fold in flour, baking powder, baking soda, and kosher salt until just mixed. Scrape the sides and bottom of the bowl with a silicone spatula to ensure all the ingredients are combined. Do not over mix or the dough will become dense. Fold in chocolate chips and butterscotch chips.
1½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, ¾ cups chocolate chips, ¾ cups butterscotch chips
Scoop - Use a cookie scoop, spoon, or measuring cup to scant scoop and form ¼ cup dough balls. Alternatively, you can make smaller cookies by forming 2 tablespoon (1¼ inch) dough balls. Place them on the baking sheet with at least 2 inches of space around each one to make room for spreading.
Chill - Cover the baking sheets loosely with wrap (e.g. a clean dish cloth, plastic wrap, beeswax wrap, foil, etc.) and refrigerate for at least one hour or as long as 2 days. This will allow the butterscotch flavor to develop.
Bake - Bake the cookies on the middle rack one tray at a time for 10-12 minutes. The edges will be deep golden brown and the tops a light golden brown. For a crispier cookie, bake for 1-2 minutes longer.
Remove and cool - Remove the cookies from the oven and allow them to cool until they are set. Repeat the process with the remaining cookie dough. Top with flaky sea salt, if desired.

Notes

Storage

Store these cookies in an air-tight container and keep in a cool, dry place for up to 1 week. You can also freeze these cookies for up to 1 month in a freezer safe bag. To warm, heat the oven to 300°F and warm on a baking sheet for a couple minutes or warm briefly in the microwave.

Baking Tips

Use high quality butter with a higher fat content.
Use a baking sheet for even baking and line it with parchment paper to minimize sticking and cleanup time.
Once the butter is browned, remove it from the heat immediately to prevent it from burning. The butter can burn very quickly!
Use high-quality butterscotch chips. They have the best texture and flavor.
Don't over-mix ingredients to ensure the cookies spread evenly and have a light texture. Over mixing can make the cookie dough tough.

Nutrition