Butterscotch Chocolate Chip Cookies
Butterscotch chocolate chip cookies are soft, chewy, and loaded with rich flavor from browned butter, semi-sweet chocolate, and sweet butterscotch chips!
Servings: 22 cookies
Calories: 303kcal
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 1 ½ cups (300 g) light brown sugar, lightly packed
- 2 ½ cups (312.5 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (273 g) semi-sweet chocolate chips
- 1 ½ cups (273 g) butterscotch chips, roughly chopped
- kosher salt, for topping
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
- In a stainless steel skillet (or other light-bottomed pan), melt the butter over medium-high heat. Swirl the pan occasionally as it begins to foam.
- As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat. Pour the browned butter into a heat-safe bowl.
- Stir in the brown sugar. Let the mixture cool for 15–20 minutes.
- In a medium bowl, whisk together the flour, baking soda, salt, and baking powder. Set aside.
- Once the butter mixture is slightly cooled but still fluid, whisk in the eggs and vanilla until smooth.
- Using a rubber spatula, gradually stir in the dry ingredients until just combined. Do not overmix.
- Fold in the chocolate and butterscotch chips. The dough will be soft.
- Scoop dough into 3-tablespoon-sized portions and place on the prepared baking sheets, leaving 1–2 inches between each.
- Bake for 12–14 minutes, or until golden brown and just set around the edges. (For a softer center, start checking around 10 minutes.)
- Remove from the oven and immediately sprinkle with salt.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 1cookie | Calories: 303kcal