Description
Delight in these rich and chewy Butterscotch Chocolate Chip Cookies, featuring browned butter for a deep, nutty flavor paired with sweet butterscotch and classic semi-sweet chocolate chips. Perfectly golden on the edges and soft in the center, these cookies are an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (browned and cooled)
- 1 cup brown sugar (firmly packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Brown the Butter: Place the butter in a large pan over medium heat. Stir continuously until the butter melts and starts to foam around the edges. Continue stirring for 5 to 8 minutes until the butter turns a golden brown color with a nutty aroma. Remove from heat and pour the browned butter into a bowl. Allow it to cool to room temperature.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this mixture aside for later use.
- Mix Sugars and Butter: In a separate bowl, use a standing or hand mixer to beat the cooled browned butter with brown sugar and granulated sugar for 1-2 minutes until the mixture is light and fluffy. This aerates the dough and ensures a tender cookie.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter and sugar mixture. Mix until fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Chips: Using a wooden spoon or spatula, gently fold in the butterscotch chips and semi-sweet chocolate chips evenly throughout the dough.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats to prevent sticking.
- Scoop Dough: Using a large 2 tablespoon cookie scoop, portion out the dough, placing six heaping scoops onto each cookie sheet to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 14-15 minutes or until the edges are golden brown and the centers are just set.
- Cool Cookies: Let the cookies sit on the cookie sheet for 5 minutes after baking to firm up, then transfer them to a cooling rack to cool completely.
Notes
- Browned butter adds a rich, nutty flavor—do not skip this step for best results.
- Make sure the browned butter is cooled to avoid cooking the eggs when mixing.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- For chewier cookies, slightly underbake them and let them cool on the sheet.
- This dough can be refrigerated for up to 48 hours for enhanced flavor and texture development.
