Butterscotch Chocolate Chip Cookies
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Butterscotch Chocolate Chip Cookies
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These Butterscotch Chocolate Chip Cookies make a decadent swap for regular chocolate cookies! Imagine chocolate, butterscotch, and toffee, all in a soft, thick cookie? They're amazing!! All you cookie lovers out there you have to give them a try.
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Ingredients
- 10 tblsp butter, unsalted, room temperature 1 ¼ sticks
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tblsp vanilla extract
- 1 tblsp coffee
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ⅔ cup unsweetened cocoa powder
- ½ cup white chocolate chips
- ½ cup butterscotch chips or caramel chips
- ½ cup Toffee bits
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Instructions
- In a large bowl (ideally with an electric mixer) cream together the butter and sugars until combined. Blend in the eggs one at a time, vanilla and coffee. Scraping down the sides of the bowl as needed.
- Next add the flour, baking powder, baking soda, and salt. Then add the cocoa powder and mix until incorporated. The batter will become very thick. Fold in toffee bits, chocolate and butterscotch or caramel chips. Mix just enough to incorporate. Transfer the dough to a work surface and knead briefly by hand to be sure everything is mixed well. Cover and refrigerate at least an hour, up to overnight.
- When you are ready to bake your cookies preheat your oven to 350 degrees. Prepare baking sheets with cooking spray or parchment paper. Set aside.
- Shape dough into discs between ¾-1 inch in height and 2 inces wide. Bake until the edges of the cookies have just begun to set but the centers are still very soft, and cracked. Anywhere from 10-14 minutes, depending on the size.
- Remove from oven and allow to cool on baking sheet for 5 to 10 minutes before moving to a wire rack to cool completely.
- Store in a sealed container.
Notes
- Be sure to check the full post above for cookie variations, ingredient info, serving suggestions, and more.
- Room Temperature Ingredients. Make sure all your ingredients are at room temperature before starting for best results.
- Let the Dough Rest. Allowing the dough to rest in the refrigerator for at least an hour or even overnight will result in a more tender and chewy cookie.
- Rotate During Baking. Halfway through baking rotate the sheets from front to back and from top to bottom. This ensures even baking and browning.
- Don't Over Bake. Remove the cookies from the oven when they are just beginning to brown around the edges but are still a bit soft in the center. They will continue to cook on the baking sheet as they cool.
- Use a Scoop. A two tablespoon cookie scoop makes consistently sized and shaped cookies. You can also use a measuring spoon instead to measure out desired amount of cookie dough.
- Chewy vs Crispy Cookies. For a chewier cookie, chill your dough, replace some white sugar with more brown sugar, and bake for a slightly shorter time. For a crispier texture, bake the cookies for a bit longer and use less white sugar in place of some brown sugar.
Nutrition Information
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Calories
163kcal
(8%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
25mg
(8%)
Sodium
165mg
(7%)
Potassium
59mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
173IU
(3%)
Vitamin C
0.02mg
(0%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 33Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 165mg | 7% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 173IU | 3% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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