These butterscotch chocolate chip cookies are chewy, buttery and utterly addictive. Crispy at the edges and soft in the center, they’re perfect if you love both butterscotch and chocolate chips.
Perfect Butterscotch Chip Cookies
Butterscotch chips make these cookies decadently sweet and rich. The dough balances sweetness with a touch of salt and vanilla so the flavor isn’t cloying. Each cookie is thick enough to hold plenty of chips without becoming dry — soft and chewy in the middle with slightly crisp edges.
One of the best parts of this recipe is that the dough doesn’t need to be chilled. You can shape and bake right away and still get cookies that are soft, chewy and not overly thin.
Cookie Baking Tips
- Use cold butter and a cold egg as specified. Cold butter produces cookies with crisp edges and a tender, slightly gooey center. Butter temperature affects texture, so follow the recipe for best results.
- Measure flour accurately to avoid dry, puffy cookies. If using cups, whisk the flour first, then spoon it into the cup and level it off rather than scooping directly from the bag.
- Don’t skip the salt. Butterscotch chips are very sweet, and a little salt brings the flavors into balance. If you use salted butter, omit the added salt in the ingredients.
Freezing Cookie Dough
Form the dough into balls, chill them on a plate for about 30 minutes to firm up, then transfer to a freezer bag. Remove as much air as possible before sealing. Cookie dough balls will keep up to 2 months frozen. When baking from frozen, add 1–2 minutes to the bake time.
A Note About Butterscotch Chips
Butterscotch chips aren’t always easy to find depending on where you live. In some places they may only be available at specialty import stores. Caramilk-style chips are a suitable substitute if true butterscotch chips aren’t available.
Butterscotch Chocolate Chip Cookies
Equipment
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Cookie sheets
Ingredients
- 1 1/2 cup all-purpose flour (187.5 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt (I sometimes use close to 1/2 teaspoon)
- 1/2 cup unsalted butter (112 grams), cold, cut into cubes
- 1/2 cup brown sugar (100 grams), packed (light or dark)
- 1/2 cup granulated sugar (100 grams)
- 1 1/2 teaspoons vanilla extract
- 1 large egg, cold
- 2/3 cup chocolate chips (120 grams)
- 2/3 cup butterscotch chips (120 grams)
Instructions
- Preheat the oven to 350°F (180°C or 160°C fan). Line baking sheets with parchment paper or silicone mats.
- Whisk together flour, baking soda, baking powder and salt in a medium bowl.
- In a separate large bowl, beat the cold cubed butter with the brown sugar and granulated sugar until creamy.
- Beat in the egg and vanilla extract.
- With the mixer on low, gradually beat the flour mixture into the butter mixture until just combined.
- Fold in the chocolate chips and butterscotch chips, reserving a few to press onto the tops after baking if desired.
- Portion dough into balls about 1–1.5 tablespoons each (slightly smaller than a golf ball). A cookie scoop works well.
- Place dough balls 2 inches apart on the lined baking sheets.
- Bake one sheet at a time in the center of the oven for 9–11 minutes, or until the tops are just set. If the cookies aren’t spreading enough, gently press them down before baking.
- Cool on the cookie sheet for at least 10 minutes. Optionally press a few reserved chips into the tops, then transfer to a wire rack to cool completely.
Notes
- Measuring flour: Too much flour makes cookies dry and puffy. For best accuracy use a scale. If using cups, whisk the flour, spoon it into the cup and level off — don’t scoop directly from the bag.
- Cold butter: This recipe is developed for cold (refrigerated) butter. Cut it into small cubes for easier mixing.
- Storage: Store at room temperature in an airtight container for up to 5 days. Baked cookies can be frozen for up to 2 months; separate layers with parchment or wax paper.
- Nutrition: Nutrition details are estimates per cookie, assuming 22 equal-sized cookies.