Print

Soft and Chewy Butterscotch Chocolate Chip Cookies

These classic butterscotch chocolate chip cookies are soft and chewy and loaded up with butterscotch AND chocolate chips. Grab yourself a glass of milk and enjoy!

These classic butterscotch chocolate chip cookies are soft and chewy and loaded up with butterscotch AND chocolate chips. Grab yourself a glass of milk and enjoy!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 16 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 16 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 16 cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

  • 3/4 cup unsalted butter, browned
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 3/4 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup butterscotch chips
  • 1/3 cup chocolate chips

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate the cookie dough for at least a half hour, or overnight.
  5. When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parc

Keywords: butterscotch chocolate chip cookies