5 from 9 votes
Double Butterscotch Chocolate Chip Cookies
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.
Prep Time
30 mins
Cook Time
12 mins
Cooling time
1 hr
Total Time
1 hr 42 mins
Servings:
30
cookies
Calories:
182 kcal
Course:
Baked Goods
Cuisine:
International
Ingredients
- 1 cup unsalted butter 2 sticks or 227 grams
- 2 cups all-purpose flour quantity 250 grams
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1¼ cups dark brown sugar quantity 240 grams
- 2 egg room temperature
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 cup butterscotch chips quantity 170 grams
- 1 cup semisweet chocolate chips quantity 170 grams
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 30 cookies
Amount Per Serving
Calories 182
% 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.