These Best Ever Butterscotch Chocolate Chip Cookies are a match made in dessert heaven! Soft, chewy, and packed with sweet butterscotch and chocolate chips, they’re perfect for any cookie lover.
Honestly, who can resist the warm, gooey goodness? I like to share these with friends, but if I’m being honest, I often keep a few just for myself! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives cookies a rich flavor and helps achieve a soft, chewy texture. If you’re out, you can use margarine, but I find butter results in a better taste!
Granulated & Brown Sugar: This combo provides sweetness and moisture. You can use only brown sugar if you want a deeper flavor or swap half for coconut sugar for a lighter option.
Egg: The egg binds everything together. If you’re looking for a vegan option, a flaxseed egg (1 tablespoon of ground flaxseed with 2.5 tablespoons of water) works surprisingly well.
Flour: All-purpose flour is perfect for structure, but whole wheat flour can be used for added fiber. Just note it might change the texture a bit.
Chocolate & Butterscotch Chips: Semi-sweet chocolate chips balance the sweetness of butterscotch chips. You can swap these for dark chocolate chips or even white chocolate if you prefer!
Flaky Sea Salt: Sprinkling it on top enhances flavors. If you don’t have it, kosher salt is a good alternative.
How Do I Get the Perfect Cookie Texture?
Achieving that soft and chewy cookie texture requires some important steps. Start by creaming the butter and sugars until it’s light and fluffy—this introduces air into the mixture for a perfect rise. Avoid overmixing when combining the wet and dry ingredients; it can lead to dense cookies. Lastly, don’t skimp on the resting time; letting the dough chill for 30 minutes can enhance flavors and improve the texture!
- Mix butter and sugars until fluffy (3-5 mins).
- Add the egg and vanilla, mix until combined.
- Combine dry ingredients, then mix with wet ingredients gently.
- Chill dough for 30 mins for the best texture.
Best Ever Butterscotch Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Chips:
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- Flaky sea salt for topping (optional)
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes to prepare and 10-12 minutes to bake. You’ll be enjoying freshly baked cookies in no time—within 30 minutes or so!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper to prevent the cookies from sticking. This step makes cleaning up easier, too!
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a mixer or a wooden spoon to cream them together until the mixture is light and fluffy. This usually takes about 2-3 minutes. Don’t skip this step, as it helps the cookies be nice and soft!
3. Add Egg and Vanilla:
Next, crack the egg into the bowl and add the vanilla extract. Mix them into the butter and sugar mixture until everything is well combined and smooth. It should look nice and creamy!
4. Whisk the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps ensure that your baking soda is evenly distributed throughout the flour, which is super important for getting your cookies to rise.
5. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the wet ingredients. Mix until just combined—be careful not to overmix! You want to keep the dough nice and soft, so a few flour streaks are okay.
6. Add the Chips:
Time to fold in both the semi-sweet chocolate chips and butterscotch chips! Use a spatula to gently mix them into the dough until they’re evenly spread out. The more chips, the better, right?
7. Scoop the Cookies:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet. Make sure to space them about 2 inches apart—these cookies will spread a little while baking!
8. Add Sea Salt (Optional):
If you love a sweet and salty combination, sprinkle a tiny bit of flaky sea salt on top of each cookie before baking. This is totally optional, but it adds a delicious touch!
9. Bake the Cookies:
Place the baking sheet in your preheated oven and bake for 10-12 minutes. You’re looking for lightly golden edges and set centers. Keep an eye on them, as every oven can be a little different!
10. Cool and Enjoy:
Once they’re done, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up a bit before transferring them to a wire rack to cool completely. Enjoy your tasty butterscotch chocolate chip cookies!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine instead of unsalted butter! Just make sure to use a stick form of margarine for the best texture. Keep in mind that it may slightly alter the flavor, but your cookies will still turn out delicious!
What Can I Substitute for Brown Sugar?
If you don’t have brown sugar, you can make a quick substitute by mixing 3/4 cup of granulated sugar with 1 tablespoon of molasses. Blend well until the molasses is fully incorporated. Alternatively, you can use coconut sugar for a different flavor profile.
How Can I Make These Cookies Chewy?
To achieve a chewier texture, you can try chilling the dough for at least 30 minutes before baking. Additionally, use bread flour instead of all-purpose flour or slightly underbake the cookies for a gooey center.
What’s the Best Way to Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag or container for up to 3 months. Just thaw at room temperature before enjoying again!
