THE butterscotch chocolate chip cookies

Butterscotch Chocolate Chip Cookies have it all – extra crisp rippled edges, ridiculously chewy centers, melty chocolate puddles, & plenty of butterscotch chips! I think butterscotch is what chocolate chip cookies have always been missing – it elevates the flavor of this classic cookie in incredible ways! I’m truly ruined for all other chocolate chip cookies – and I suspect you will be, too.

this recipe

Why you’ll love these Butterscotch Chocolate Chip Cookies:

• Tested 18 Times – I made these cookies for the first time back in September and they were PERFECT. I made them again and couldn’t replicate the results. Over the next few months, I tirelessly worked to crack the code on these cookies – and I’m happy to say I found a solution that doesn’t involve you needing to leave a bowl of melted butter whisked together with sugar in the fridge for 5 weeks. I thought doing this and leaving it in the fridge overnight would suffice, but it turns out, using butter that’s somewhere between melted and softened gives the PERFECT chewy texture to these cookies, and results in a shorter chill time!
• Bake at your Leisure – In my many tests, I found that these cookies are very good after just a 2 hour chill, but they get better each day you leave them in the fridge, for up to 3 days!
• Depth of Flavor – A combination of dark brown sugar, salted butter, a little milk, and of course – butterscotch chips – give these cookies absolutely incredible depth of flavor.

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer. Be sure to let it come to room temperature before baking – creaming cold butter is not easy.
• Brown Sugar – I prefer dark brown sugar for extra depth of flavor.
• All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
• Eggs – Use large eggs.
• Chocolate Chips – Use chocolate chips, chopped chocolate bars, chocolate chunks, or something like Guittard’s super cookie chips.
• Vanilla extract – Use real vanilla extract for best results.

Recipe Substitutions & Variations:

• Dairy-free – Use your favorite, trusted dairy-free butter and chocolate. If you can find butterscotch chips, great! Otherwise you’d have to leave those out or use toffee bits instead for extra flavor.
• Nuts – Add 3/4 cup chopped walnuts or pecans if you like.
• Chocolate Variations – Use half semi-sweet and half dark chocolate, or half milk and half semi-sweet chocolate. It’s completely up to you!
• Speedy Version – Pinched for time? Make my Brown Butter Chocolate Chip Cookie Bars instead!

How to Make Butterscotch Chocolate Chip Cookies:

Step 1: Melt the Butter. Melt the butter, then let the bowl of butter sit in the fridge for 10-15 minutes, so that the butter is a consistency between melted and softened. This makes for the BEST possible chewy texture!

Step 2: Make the Cookie Dough. Whisk the sugars into the butter, then whisk in the egg, egg yolk, vanilla, and milk.

Step 3: Add Dry Ingredients & Chocolate. Stir in the flour, baking soda, and salt. Stir in the chopped chocolate and butterscotch chips.

Step 4: Scoop & Chill Dough. Scoop dough balls 75 grams in size. Place in an airtight container to chill in the fridge for at least 2 hours or up to 72 hours. (The longer you chill them, the better the flavor!)

Step 5: Bake. Bake about 4 cookies per baking sheet – they will spread quite a bit! Bake for 10 minutes, then bang the pan down on the rack to flatten the cookies, and bake for 2-3 more minutes.

Bang the pan again – this helps spread the cookies more so the edges crisp up, gives them rippled edges, and enhances the chewy centers. I learned this technique from Sarah Kieffer at The Vanilla Bean Baking Blog!

The image above left shows what the cookies look like after coming out of the oven before the final pan bang, and the above right shows how they flatten down after that final pan bang.

Serving + Storing:

Enjoy these warm from the oven! Store leftover cookies, cooled to room temperature, in an airtight container on the counter for 3-4 days. I love warming these back up!

Butterscotch is highly underrated – I think you’ll agree after trying these and my Life-Changing Butterscotch Blondies!

Expert Baking Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.

FAQs:

More Chocolate Chip Cookie Recipes:

• Eggless Chocolate Chip Cookies
• Brown Butter Chocolate Chip Cookies
• Jumbo Bakery Style Chocolate Chip Cookies
• Brown Butter Chocolate Chip Cookie Bars
• Salted Caramel Chocolate Chip Cookies

---

---