Name: Chewy Butterscotch Chocolate Chip Cookies
Prep time: 33 min
Cook time: 12 min
Total time: 45 min
Ingredients: 1 cup (2 sticks / 227 g) unsalted butter, (room temperature); 1 ½ cups (300 g) light brown sugar, (lightly packed); 2 ½ cups (312.5 g) all-purpose flour; 1 teaspoon baking soda; 1 teaspoon kosher salt; ½ teaspoon baking powder; 3 large eggs, (room temperature); 2 teaspoons vanilla extract; 1 ½ cups (273 g) semi-sweet chocolate chips; 1 ½ cups (273 g) butterscotch chips, (roughly chopped)

These butterscotch chocolate chip cookies are a revelation for anyone who loves a deeply flavored, chewy cookie. The key to their unique richness lies in browning the butter, a simple step that transforms the flavor profile from good to extraordinary. This recipe is designed for both novice bakers and seasoned pros, offering straightforward steps to achieve a perfectly soft and chewy texture with pockets of melted chocolate and butterscotch. Whether for a bake sale or a cozy night in, these butterscotch cookies are guaranteed to impress.

⏱ Time: 45 min

👥 Servings: 20-24

📊 Level: Easy

🥗 10 ingredients

Chewy Butterscotch Chocolate Chip Cookies

Butterscotch cookies: bake these incredibly chewy chocolate chip cookies featuring nutty browned butter for an irresistible flavor.

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Prep Time 33

Cook Time 12

Total Time 45

Servings: 24

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

1 cup (2 sticks / 227 g) unsalted butter, (room temperature)
1 ½ cups (300 g) light brown sugar, (lightly packed)
2 ½ cups (312.5 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon baking powder
3 large eggs, (room temperature)
2 teaspoons vanilla extract
1 ½ cups (273 g) semi-sweet chocolate chips
1 ½ cups (273 g) butterscotch chips, (roughly chopped)

Method

Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
In a stainless steel skillet, melt the butter over medium-high heat, swirling occasionally until it foams.
Once the butter turns chestnut brown and smells nutty, remove the pan from heat and pour into a heat-safe bowl.
Stir in the brown sugar and let the mixture cool for 15-20 minutes.

Notes

– For perfectly browned butter, use a light-colored skillet to monitor the color change effectively. Swirl constantly to prevent burning and remove from heat as soon as you see amber flecks and smell a nutty aroma; I once let it go too long, and it turned acrid.
– Ensure your eggs and butter are at room temperature for a smooth, emulsified dough that bakes evenly.
– Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze the dough balls for up to 3 months. Bake frozen dough balls directly from the freezer, adding 2-3 minutes to the bake time.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For perfectly browned butter, use a light-colored skillet to monitor the color change effectively. Swirl constantly to prevent burning and remove from heat as soon as you see amber flecks and smell a nutty aroma; I once let it go too long, and it turned acrid.
Ensure your eggs and butter are at room temperature for a smooth, emulsified dough that bakes evenly.
Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze the dough balls for up to 3 months. Bake frozen dough balls directly from the freezer, adding 2-3 minutes to the bake time.

Dive into the irresistible world of these butterscotch chocolate chip cookies. Share your baking triumphs or unique twists with us!