Butterscotch Chocolate Chip Cookies
These sweet Butterscotch Chocolate Chip Cookies transform the traditional cookie recipe into a shareable treat everyone will love!
Servings 32 cookies
Calories 222kcal
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup salted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups semisweet chocolate chips
- 1½ cups butterscotch chips
- 1 tablespoon sea salt flakes optional
Instructions
- Preheat the oven to 350°F (177°C). In a large mixing bowl combine the flour, salt, baking soda and baking powder. Stir the dry ingredients until well incorporated and set aside.3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Add the softened butter and sugar to a separate large bowl, or the bowl of your stand mixer. Use an electric mixer on low speed to cream the butter and sugar together until combined.1 cup salted butter, 1 cup granulated sugar, 1 cup light brown sugar
- Add the eggs and vanilla to the butter and sugar mixture. Beat for 1-2 minutes until nice and fluffy.2 large eggs, 2 teaspoons vanilla extract
- Pour the dry ingredients into the wet ingredients. Use a rubber spatula or wooden spoon to stir the dry ingredients into the wet ingredients until combined.1½ cups semisweet chocolate chips, 1½ cups butterscotch chips
- Add the chocolate chips and butterscotch chips to the bowl, and mix well.
- Line a cookie sheet with parchment paper. Use a medium cookie scoop (or an ice cream scoop) to scoop cookie dough balls onto the baking tray. Add a few extra chocolate chips or butterscotch chips to the top of the cookies if you'd like (this is purely for looks when they bake!).
- Bake the cookies for about 10 minutes, until the edges have just started to turn golden brown. Let the cookies sit on the baking sheet to cool for 4-5 minutes, and then remove to a cooling rack. Sprinkle the tops of the cookies with a little bit of sea salt, if desired, and enjoy!1 tablespoon sea salt flakes
Notes
When baking cookies, you always want to start with room temperature butter. If your butter is not softened yet, you can microwave it in a small bowl for 30 second bursts at half power until it is just softened.
To store leftover baked cookies: Let them cool completely. Store them at room temperature in an airtight container for up to a few days (if they last that long!!).To freeze the cookie batter, form the cookies with your cookie scoop. Place the cookie dough balls on a parchment paper lined baking sheet in a single layer. Put the baking sheet in the freezer to “flash freeze” the cookies for about 15 minutes. Place the frozen cookie balls in a large freezer bag and label and date them. They should keep in the freezer for several months!
Nutrition
Serving: 1cookie | Calories: 222kcal | Carbohydrates: 35g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 379mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 24g | Vitamin A: 202IU | Calcium: 21mg | Iron: 1mg
