These Best Ever Butterscotch Chocolate Chip Cookies are soft, chewy, and packed with delicious butterscotch and chocolate chips. Perfect for any cookie lover!
Who can resist a warm cookie fresh out of the oven? I swear they disappear faster than I can bake them! Make a double batch, trust me! 🍪
Key Ingredients & Substitutions
Unsalted Butter: This is key for the rich flavor and chewy texture. If you’re short on butter, you can use margarine, but the taste might be slightly different. I prefer unsalted to control the saltiness myself.
Granulated & Brown Sugar: Using both gives cookies a nice balance of sweetness and moisture. If you’re looking for a healthier twist, try coconut sugar instead of brown sugar and reduce granulated sugar slightly.
Butterscotch Chips: These add a lovely caramel-like flavor. If you can’t find them, you can use more chocolate chips or toss in some white chocolate chips for a different twist. I enjoy the mix of textures!
Flour: All-purpose flour is the go-to here, but for gluten-free options, use a 1:1 gluten-free flour blend. Just keep an eye on the dough’s consistency as it can vary.
How Do You Cream Butter and Sugar the Right Way?
Creaming butter and sugar is crucial for light and fluffy cookies. It incorporates air into the mix, leading to a tender texture. Here’s how to do it right:
- Start with softened butter; it should be easy to press but not melted.
- Using a mixer, beat at medium speed. Scrape down the bowl to ensure even mixing.
- Cream for about 2-3 minutes until it’s light and fluffy. It should turn a lighter color and puff up.
This step really makes a difference, so take your time with it! The better your creaming, the better your cookies will turn out.
Best Ever Butterscotch Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
For Garnish:
- Flaky sea salt (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and 10-12 minutes for baking. Overall, you should have fresh, warm cookies ready in about 30 minutes! Perfect for a sweet treat any time of the day.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper. This will help prevent sticking and make clean-up a breeze!
2. Make the Cookie Dough:
In a large mixing bowl, use a mixer (or a good old-fashioned wooden spoon) to cream together the softened butter, granulated sugar, and brown sugar. Mix until the mixture is light and fluffy, which usually takes around 2-3 minutes. Then, beat in the egg and vanilla extract until everything is nicely combined.
3. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This mix will give your cookies the perfect rise!
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; we want those cookies to be soft and chewy!
5. Fold in the Goodies:
Now for the fun part! Gently fold in the butterscotch chips and semi-sweet chocolate chips, making sure they are evenly distributed throughout the dough.
6. Scoop and Bake:
Using a cookie scoop or a tablespoon, drop rounds of dough onto your prepared baking sheet, spacing them about 2 inches apart. If you like, sprinkle a little flaky sea salt on top of each dough mound for an extra touch of flavor.
7. Bake Them Up:
Pop the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown but the centers still look soft. Don’t worry, they’ll set as they cool!
8. Cool and Enjoy:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for a few minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy your delicious butterscotch chocolate chip cookies!
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for unsalted butter! Just make sure to use a baking-specific margarine for the best flavor and texture. Also, keep in mind that margarine might give a slightly different taste, so adjust accordingly for your preferences.
What Can I Use Instead of Butterscotch Chips?
If you don’t have butterscotch chips, you can use toffee bits or even white chocolate chips as an alternative. If you want a bolder flavor, you could also mix in more semi-sweet chocolate chips—just remember to adjust the sweetness to taste!
How Do I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them. Just place them in a freezer-safe bag, and they will keep for up to 3 months. Thaw at room temperature before enjoying!
Can I Make This Dough Ahead of Time?
Absolutely! You can prepare the cookie dough and refrigerate it for up to three days. Just wrap it tightly in plastic wrap or place it in an airtight container. When you’re ready to bake, let it sit at room temperature for about 10-15 minutes before scooping and baking.
