These classic butterscotch chocolate chip cookies are soft, chewy, and loaded up with butterscotch chips AND chocolate chips. Grab yourself a glass of milk and enjoy!
Chewy Browned Butter Butterscotch Chocolate Chip Cookies
I know butterscotch can be a polarizing flavor. And look…I get it. They’re super sweet and have a very distinct, slightly artificial flavor. But, likeeeeeee…we can’t deny that these little golden morsels are delicious in their own way. And they’re at their best in a warm, gooey, butterscotch chocolate chip cookie. The bitter chocolate perfectly complements the sweetness of the butterscotch and the salted brown butter cookie base is simply perfection.
Ingredients for butterscotch chocolate chip cookies
The beautiful thing about homemade cookies is that they don’t actually require that many ingredients. You’ll mainly need pantry staples like flour, sugar, eggs and butter. And obviously butterscotch chips! Here’s your grocery list:
How to make brown butter:
If you haven’t had brown butter yet, you MUST try it. Browning your butter gives it an amazing complexity that enhances so many recipes.
Start by melting your butter over medium heat in a small sauce pan.
Whisk the butter constantly as it melts to ensure it’s evenly heated. As it melts the butter will start to foam. This is the sweet point between boiling the butter (NOT what you want) and not hot enough.
Keep a close eye on the butter. Like DO NOT WALK AWAY. As it transitions from it’s usual yellow color to a deeper golden hue and at last to a beautiful light brown. You’ll know it’s done by the smell: a toasted, nutty, intoxicating scent. It can very quickly go from this light brown to burnt, so make sure you take it off the heat as soon as it makes the turn.
Take it off the heat and transfer to a bowl to allow it to cool before using in your recipe.
Tips for the best butterscotch chocolate chip cookies
This might sound like I think very highly of myself, but I am an excellent cookie baker. It’s sort of my life’ work. So you can trust that these tips will produce beautifully soft and chewy browned butter butterscotch chocolate chip cookies every single time.
Splurge on good vanilla extract: I know that the vanilla feels like a small, inconsequential ingredient, but those two teaspoons can really make or break your cookie. Make sure you’re using a pure vanilla extract! It’s worth it.
Don’t over mix: Repeat after me, “overmixing ruins everything.” I know it can be fun to whisk away and overwork your dough as an excuse to eat more cookie dough, but do not do it. You will get dry, tough, sad cookies.
Under bake your cookies: When in doubt UNDER bake. The cookies will continue to bake as they cool. Plus, no one ever complained about a gooey center 🙂
Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Make sure you only brown the butter lightly. When butter browns the liquid evaporates off which can dry out your dough. As soon as the butter starts to turn brown and smell nutty, take it off the heat to prevent any more liquid from escaping. Take butter off the heat and allow to cool.
In a large mixing bowl combine the cooled brown butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything comes together. Slowly add in the remaining flour a little bit at a time, stopping if the dough starts to get too dry.* Fold in the chocolate and butterscotch chips. Do not over mix.
Refrigerate the cookie dough for at least a half hour, or overnight.
When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parc