Butterscotch Chocolate Chip Cookies
User Reviews
4.6
Butterscotch Chocolate Chip Cookies
Description
These cookies begin with browning the butter to develop nutty flavors before mixing with sugars and eggs. Combining all-purpose flour, cake flour, and rolled oats offers a texture that is neither too dense nor crumbly, with the oats adding slight chewiness. Cornstarch, baking soda, baking powder, and salt round out the dry ingredients to provide lift and tenderness.
The dough incorporates both butterscotch chips and mini chocolate chips, which melt during baking into pockets of rich, sweet flavor contrasting with the buttery cookie base. Baking at 375°F for 9-11 minutes yields cookies with slightly golden edges while maintaining a soft center. A light garnish of flaky sea salt on top brightens the overall profile.
This cookie recipe is suitable when aiming for a dessert with both butterscotch and chocolate flavors in each bite, delivering a balance of sweetness and buttery richness. They can be enjoyed as a snack or with milk or coffee. The sticky dough may be easier to handle with a cookie scoop.
Baked cookies freeze well for up to three months. Stored at room temperature in an airtight container, they remain fresh for 3-5 days.
Ingredients
- 8 Tbsp. butter unsalted
- 1 cup all-purpose flour
- 3/4 cup cake flour
- 1/2 cup rolled oats
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup brown sugar dark; packed
- 1/4 cup granulated sugar
- 2 large egg room temperature
- 1 Tbsp. vanilla extract yes, a tablespoon
- 3/4 cup butterscotch chips
- 1/2 cup mini chocolate chips
- sea salt garnish, flaky
Instructions
- Brown the butter: For a detailed tutorial, see this post on how to brown butter. Set aside & cool for 10-15 minutes while you prepare the rest of the cookies.
- Preheat the oven to 375°F and line 2 baking sheets with silicone baking mats or parchment paper.
- Whisk together the dry ingredients in a medium sized mixing bowl: flour, cake flour, oats, cornstarch, baking soda, baking powder and salt. Set aside.
- Whisk together the brown sugar, granulated sugar and slightly cooled brown butter in another medium sized mixing bowl. Then whisk in the eggs, one at a time, and vanilla extract until combined.
- Fold in the flour mixture.
- Add in the butterscotch chips and mini chocolate chips and combine.
- Use a cookie scoop to scoop cookie dough onto prepared baking sheets. (You should have ~10-12 cookies). The dough may be a little sticky at first but not too difficult to work with.
- Bake in the preheated oven for 9-11 minutes or until the edges are slightly golden brown and the centers look done but still gooey. Remove from the oven.
- Sprinkle the tops with flaky sea salt and garnish with more butterscotch chips or chocolate chips if desired. ENJOY!
Notes
- Freeze baked cookies in an airtight container for up to 3 months to preserve freshness.
- Store at room temperature for 3-5 days in an airtight container.
User Reviews
Overall Rating
4.6
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