These Best Ever Butterscotch Chocolate Chip Cookies are super soft and chewy, with a perfect mix of sweet butterscotch and yummy chocolate chips. They’re simply irresistible!
Honestly, who can resist a warm cookie fresh from the oven? I sneak one (or a few) whenever I bake these. Just try not to eat them all in one go! 😉
Key Ingredients & Substitutions
Unsalted Butter: Softened butter is key for a light and tender cookie. You can use salted butter, but just reduce the added salt slightly for balance. I find that room temperature butter incorporates better.
Sugars: Here, the mixture of granulated and brown sugar gives depth. If you’re looking for a healthier option, try coconut sugar or a sugar replacement. Brown sugar adds moisture and chewiness, so don’t skip it!
Chocolate and Butterscotch Chips: Semi-sweet chocolate chips are classic, but feel free to mix in milk chocolate or dark chocolate if you prefer! If butterscotch chips aren’t available, try caramel chips or even peanut butter chips for a fun twist.
Flour: All-purpose flour works best for structure. If you need a gluten-free version, a 1:1 gluten-free flour blend can be a great substitute.
How Do You Cream Butter and Sugars for Cookies?
Creaming the butter and sugars together is a vital step for a light, fluffy texture. Here’s how to do it right:
- Use a large mixing bowl and beat the softened butter with both sugars on medium speed until creamy and fluffy – about 3-5 minutes.
- Scrape down the sides of the bowl occasionally to ensure all ingredients mix well.
- The mixture should lighten in color and become airy.
This step helps incorporate air into the dough, which is key for soft cookies! Don’t rush it; the fluffier, the better!
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 packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- Flaky sea salt for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Don’t forget to let the cookies cool for a bit after baking. With a little time, you’ll have warm, gooey cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper so your cookies don’t stick.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a mixer or a wooden spoon, cream them together until the mixture is light and fluffy. This adds air and helps your cookies rise nicely!
3. Add Egg and Vanilla:
Add in the large egg and the vanilla extract into your butter-sugar mixture. Mix it all together until everything is well combined and creamy.
4. Mix the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This step helps to evenly distribute the baking soda, ensuring your cookies rise well.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture, mixing just until everything is combined. Be careful not to over-mix; it’s okay if there are a few small lumps!
6. Add Chips:
Gently fold in the semi-sweet chocolate chips and butterscotch chips. Make sure they are evenly distributed through the cookie dough for a perfect sweet bite in every cookie!
7. Shape the Cookies:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto your prepared baking sheet. Be sure to leave about 2 inches of space between each cookie so they have room to spread while baking.
8. Sprinkle with Sea Salt:
If you like a little extra flavor, lightly sprinkle some flaky sea salt on top of each cookie before they go into the oven. This adds a nice contrast to the sweetness!
9. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them so they don’t over-bake!
10. Cool and Enjoy:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious butterscotch chocolate chip cookies with a glass of milk or by themselves!
Can I Use Margarine Instead of Butter?
Absolutely! You can substitute margarine for unsalted butter in equal amounts. Just make sure to choose a stick margarine rather than a spreadable tub to achieve the right texture and consistency for your cookies.
What Can I Use Instead of Butterscotch Chips?
If you don’t have butterscotch chips on hand, you can substitute them with an equal amount of more chocolate chips or even peanut butter chips for a different flavor. You can also try adding chopped nuts for a crunchier texture!
How Should I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them! Just place them in a freezer-safe bag, separating layers with parchment paper, and they will keep for up to 3 months. Thaw them at room temperature when you’re ready to enjoy.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough ahead of time and refrigerate it for up to 3 days. Just make sure to cover it tightly with plastic wrap. When you’re ready to bake, scoop and bake directly from the fridge, but you may need to add an extra minute or two to the baking time.
