Chocolate Chip Butterscotch Cookies
User Reviews
5
Chocolate Chip Butterscotch Cookies
Description
The recipe starts by creaming softened butter with a mixture of light brown and granulated sugar to achieve a light, combined base. Eggs and vanilla extract are incorporated for moisture and aroma. Dry ingredients including all-purpose flour, baking powder, baking soda, salt, and cinnamon are sifted into the mixture and stirred gently for even distribution without overmixing.
Butterscotch morsels and milk chocolate chips are folded through the dough, with a few reserved for pressing onto the top of each cookie before baking. This creates an inviting appearance and extra pockets of melted flavor after baking.
Cookies are baked at 350°F until edges are lightly browned with a tender interior. The dough size yields about 16 cookies depending on scoop size, suitable for batch baking in multiple rounds if oven size limits.
The combination of butterscotch and chocolate along with cinnamon results in a nuanced cookie well suited for sharing or afternoon treats. Pressing extra morsels on top ensures an appealing look and concentrated bursts of sweetness.
Ingredients
- ½ cup butter softened at room temperature, unsalted
- ½ cup light brown sugar firmly packed
- ¼ cup granulated sugar or caster sugar, superfine
- 1 egg at room temperature, large
- ½ teaspoon vanilla extract
- 1¼ cup all-purpose flour or plain flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 6 oz butterscotch morsels
- 4 oz milk chocolate chips or chunks
- 2 teaspoon sea salt optional for decoration, flaked
Instructions
- Begin by preheating your oven to 350°F (175C/155C Fan) - place your cookie sheet in the oven while it preheats.
- In a large mixing bowl, beat together your softened butter and sugars until light and well combined - about 2 minutes with a handheld electric beater.
- Add the egg and vanilla, beating to incorporate.
- Sift the flour, baking powder, baking soda, salt and ground cinnamon straight into the batter and stir together using a spatula, ensuring no flour remains unmixed.
- Finally, add most of the butterscotch morsels and chocolate chips, reserving a small handful of each for adding to the cookies just before baking. Stir the dough together to distribute the chips.
- Remove you pre-heated baking sheet from the oven and line with a sheet of parchment paper.
- Scoop balls of cookie dough and place well spaced the piece of parchment. Using a dampened palm gently press the top of each dough ball to flatten slightly and then add a couple of the reserved butterscotch morsels and chocolate chips.
- Bake in the centre of the preheated oven for about 13 minutes (watching for the edges to start turning golden). Then remove from the oven and sprinkle with sea salt flakes if using. Allow to cool on the cookie sheet for about 2 minutes before removing to a wire rack to finish cooling.
- Repeat the baking process until you have finished using up your dough. (see note)
Notes
- This recipe yields 16 cookies when using a 1.5 tablespoon (OXO #40) scoop.
- Bake cookies in batches if your oven cannot hold all at once.
- Press reserved butterscotch and chocolate morsels on top of dough before baking for extra visual appeal and flavor concentration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 399mg | 17% |
| Potassium | 46mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 22g | 44% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 0.003mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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