Double Butterscotch Chocolate Chip Cookies
User Reviews
5.0
9 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Cooling time
1 hr
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Total Time
1 hr 42 mins
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Servings
30 cookies
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Calories
182 kcal
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Course
Baked Goods
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Cuisine
International
Double Butterscotch Chocolate Chip Cookies
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These Double Butterscotch Chocolate Chip Cookies are an adaptation of my best chocolate chip cookie made with all brown sugar and butterscotch chips. The recipe makes a perfectly sweet and chewy butterscotch cookie that's just slightly crisp around the edges.
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Ingredients
- 1 cup (2 sticks or 227 grams) unsalted butter
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1¼ cups (240 grams) dark brown sugar
- 2 eggs room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 cup (170 grams) butterscotch chips
- 1 cup (170 grams) semi-sweet chocolate chips
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Instructions
- Brown the butter and let it cool slightly. Please see the Recipe Tips and Tricks for more detailed instructions on how to brown butter.
- While the butter is cooling, line two baking sheets with parchment paper or silicone mats.
- Whisk or sift together the flour, salt, baking powder, and baking soda in a small bowl.
- In a large mixing bowl or bowl of a stand mixer, beat the brown sugar and melted butter until well mixed, about three to five minutes.
- Add the eggs one at a time and beat for one minute after each addition, scraping down the bowl as necessary. Add the milk and vanilla and beat for another minute.
- Add the bowl of dry ingredients and mix on low just until all traces of flour disappear. Be careful not to over-mix.
- Stir in the butterscotch chips and semi-sweet chocolate chips by hand. At this point you can chill the bowl of butterscotch cookie dough in the refrigerator for one hour, or scoop out 12 cookies on a lined cookie sheet and put it into the freezer for 15 to 30 minutes.
- Heat your oven to 375℉ and bake for 11 to 14 minutes, until the cookies are set and the edges are just starting to brown. If you are baking two cookie sheets at the time, check your cookies after about eight or nine minutes and rotate them as necessary.
- Cool the butterscotch cookies on the baking sheet for five minutes, then transfer them to a baking rack to cool completely.
Notes
- This recipe will make 30 to 32 butterscotch chocolate chip cookies using a #40 cookie scoop (one and half tablespoons of cookie dough).
- Using light brown sugar instead of dark brown will make slightly flatter cookies. You can also bake these cookies at 350 degrees Fahrenheit for a flatter, crispier cookie - they'll take an extra minute or two.
- I typically bake only one cookie sheet at a time and freeze the rest. If you are baking two cookie sheets at a time, check the cookies part way through baking and rotate your pans if necessary.
Nutrition Information
Show Details
Calories
182kcal
(9%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
28mg
(9%)
Sodium
134mg
(6%)
Potassium
62mg
(2%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
214IU
(4%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 134mg | 6% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 214IU | 4% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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