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.
Servings: 17 cookies
Ingredients
- 1 cup salted butter, melted 226 grams
- 3/4 cup dark brown sugar, packed 165 grams
- 3/4 cup granulated sugar 158 grams
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 tsp vanilla extract
- 1 tbsp milk
- 2 cups all-purpose flour, spooned & leveled or weighed out 260 grams
- 1/2 tsp baking soda
- 1/2 tsp salt
- 10 ounces semi-sweet chocolate, roughly chopped and divided any high quality baking chocolate bars work!
- 1 cup butterscotch chips
- flaked sea salt for topping
Instructions
- Melt & Cool Butter: Melt the butter in a medium mixing bowl, until it's almost completely melted (30-60 seconds). Stir the butter until the residual heat melts it completely. Then, pop the bowl in the fridge for 12-15 minutes - we want the butter to reach an in-between state where it's not completely melted anymore, but not solid. The top of the butter may form a "crust" in the fridge - just give it a whisk to smooth things back out. If you want to be a real baking nerd like me: Check the butter's temp - it should be about 75 degrees F.1 cup salted butter, melted
- Make Cookie Dough: Add the sugars to the mixing bowl of butter, and whisk to combine. Whisk in the egg, egg yolk, and vanilla. Whisk in the milk. Stir in the dry ingredients. Add the butterscotch chips and 8 ounces of semi-sweet chocolate, reserving 2 ounces for topping the dough balls.3/4 cup dark brown sugar, packed, 3/4 cup granulated sugar, 1 large egg, at room temperature , 1 large egg yolk, at room temperature , 2 tsp vanilla extract, 1 tbsp milk, 2 cups all-purpose flour, spooned & leveled or weighed out, 1/2 tsp baking soda, 1/2 tsp salt, 10 ounces semi-sweet chocolate, roughly chopped and divided, 1 cup butterscotch chips
- Scoop Dough Balls: Scoop the dough into balls 75 grams in size. Add extra chocolate chunks to any bare spots on top of the dough balls. Chill in an airtight container in the fridge for at least 2 hours or up to 72 hours (the longer you chill - the better the flavor!)10 ounces semi-sweet chocolate, roughly chopped and divided
- Bake: Preheat your oven to 350℉. Place 4 cookie dough balls on a lined cookie sheet and bake for 10 minutes. Take the cookie sheet out and bang the pan on the top of your oven (this helps spread the cookies more, making the edges crisp and centers chewy, and adds ripples to the edges). Return to the oven for 3-4 more minutes. Remove the pan and bang the cookies one more time, then let cool on a cooling rack for as long as you can resist before digging in!
- Serve & Store: Dig in while warm and gooey! Sprinkle with flaked sea salt if desired (you will, trust me). Store cooled, leftover cookies in an airtight container for 3-4 days.flaked sea salt
- Freezing Cookie Dough & Make-Ahead Tips: Cookie dough can be balled, frozen on a sheet pan until solid, then transferred to a freezer bag or airtight container. Freeze for 1-2 months. Bake from frozen, adding 1-2 mins to the bake time. Or, thaw frozen dough in the fridge overnight before baking.
Notes
A note about Brown Butter: When you brown butter, you will lose some of the volume, as some of the water content in the butter will evaporate. In theory, browning 1 extra tbsp of butter per stick (or 1/2 cup) will ensure you end up with the correct amount. However, I've noticed that when I brown 1 cup of butter + 2 tbsp, I end up with slightly under 1 cup in the end. Keeping the butter at that amount slightly under 1 cup turned out to be the perfect amount for this recipe. So, after your butter is browned, if you care to measure it you should have 206 grams, not 226 (which would be 1 cup). If you do have less than 206, add a bit of water to make up the difference. If you have more, your cookies will spread a bit more, or you can remove some butter to get to 206 grams. 206 grams is equal to 14 and 1/2 tablespoons of butter.
Regular Butter: If you don't want to brown your butter (but why not!?) use 206 grams or 14.5 tablespoons of regular salted butter instead.
Brown Sugar: I prefer the depth of flavor that dark brown sugar adds in this recipe, but you can use light or dark.
Nutrition
Serving: 1cookie | Calories: 365kcal | Carbohydrates: 47g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 235mg | Potassium: 134mg | Fiber: 2g | Sugar: 33g | Vitamin A: 384IU | Calcium: 28mg | Iron: 2mg