Butterscotch Chocolate Chip Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
½ cup unsalted butter
02 -
¼ cup brown sugar
03 -
½ cup granulated sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
1 ½ cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
½ teaspoon salt
→ Mix-ins
09 -
1 cup butterscotch chips
10 -
1 cup semisweet chocolate chips
11 -
Sea salt sprinkles (optional)
12 -
Walnuts (optional)
# Instructions:
01 -
Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
02 -
In a large bowl, beat together the butter and sugars at medium speed using an electric mixer until smooth and well-combined with no visible butter chunks.
03 -
Add the egg and vanilla extract to the mixture, mixing on low speed until combined.
04 -
Add the flour, baking soda, and salt to the mixture. Mix until just incorporated. Avoid overmixing the dough.
05 -
Fold in the butterscotch chips, chocolate chips, and any additional add-ins, mixing only until evenly distributed. Do not overmix.
06 -
Using a small or large ice cream scoop or a heaping tablespoon, drop cookie dough portions onto the prepared baking sheets, spacing them 6 to 8 per pan, depending on size.
07 -
Gently press additional butterscotch and chocolate chips into the tops of the cookies before or after baking, if desired.
08 -
Bake one sheet at a time. For medium-sized cookies (2 tablespoons dough), bake 8-10 minutes. For large cookies (¼ cup dough), bake 10-13 minutes. Cookies are done when the bottoms and edges are lightly browned, and the tops feel firm when touched lightly.
09 -
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Sprinkle sea salt over the cookies while cooling.
# Notes:
01 -
Measure the flour correctly by spooning it into the measuring cup and leveling it with a knife.
02 -
Do not overmix the dough to ensure a tender texture.