Description
Butterscotch Chocolate Chip Cookies bring pure comfort straight from my kitchen to your cookie jar. Warm, gooey chips nestled in a buttery dough create a sweet treat perfect for afternoon snacking or sharing with friends.
Ingredients
Scale
Primary Ingredients:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
Chips and Add-Ins:
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
Leavening and Seasoning:
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Warm your oven to precisely 350°F and arrange parchment paper across two baking sheets.
- Combine 1 cup softened butter, 1 cup dark brown sugar, and ½ cup granulated sugar in a mixing bowl. Cream these ingredients until they transform into a pale, airy mixture – about 3 minutes of consistent beating.
- Incorporate 2 large room-temperature eggs into the butter mixture, adding each egg individually and blending thoroughly after every addition.
- Separately whisk 2 cups all-purpose flour with 1 tsp baking soda and ½ tsp salt until uniformly combined.
- Gradually introduce the dry flour mixture into the butter blend, stirring carefully until just integrated – avoid overmixing.
- Gently fold 1 cup butterscotch chips and 1 cup semi-sweet chocolate chips throughout the dough, distributing evenly.
- Portion rounded tablespoon-sized dough mounds onto prepared sheets, ensuring 2 inches between each cookie.
- Slide sheets into the preheated 350°F oven and bake for exactly 10-12 minutes, watching for golden-brown edges.
- Remove sheets from oven and let cookies rest directly on the hot surface for 5 minutes to set their structure.
- Transfer cookies to wire cooling racks, allowing them to reach room temperature completely before storing or serving.
Notes
- Softened butter creates the best texture, so let it sit at room temperature for about an hour before starting.
- Dark brown sugar adds deeper caramel flavor and helps keep cookies soft and chewy.
- For consistent cookie sizes, use a cookie scoop or tablespoon measure when portioning dough.
- Refrigerating dough for 30 minutes before baking can prevent excessive spreading and create thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 225 kcal
- Sugar: 18 g
- Sodium: 110 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 2.5 g
- Cholesterol: 30 mg