These cookies aren’t just any chocolate chip cookies, they’re Chocolate Chip Butterscotch Cookies. Sometimes it’s the smallest details that make the biggest difference. In this case, we’re adding butterscotch chips to our typical chocolate chip cookie recipe and this might just be your new favorite way to enjoy chocolate chip cookies.
Butterscotch and chocolate chips
The flavors of butterscotch and chocolate make a delicious pair. Have you ever used butterscotch chips in your baking before? If you haven’t you should definitely give them a try. I love it. I have a similar recipe for Chocolate Chip Butterscotch Blondies that you can find here. But, back to these cookies. These chocolate chip butterscotch cookies are thick, super soft and have that perfect gooey cookie center we all love.
I like to consider these “fall” chocolate chip cookies because of the beautiful golden hue of the butterscotch morsels, it resembles an autumn-ish hue and the pop beautifully in these cookies. Another great fall cookie featuring these yummy butterscotch chips : pumpkin butterscotch cookies.
updating an old recipe
I originally posted this recipe back in September of 2016!!! It’s an oldie but a goodie around here. I’ve baked these cookies many, many times and the recipe still holds it’s value. It’s definitely one of those tried and true recipes. A few things that have stayed the same but are important to follow are:
- use room temperature butter/eggs: using room temperature butter for making cookie dough is so important. Butter is the base for most cookie recipes so it’s crucial to make sure you use the correct kind (in this case, unsalted) and make sure it’s room temperature if the recipe card indicates that. Room temperature butter creams better and incorporates better with the sugar, eggs and other ingredients to make cookie dough. Same goes for using room temperature eggs. When certain ingredients are at room temperature, they just mix better into dough or batter.
- dark brown sugar is preferred in this recipe: brown sugar is a must in chocolate chip cookies. It’s that distinct flavor in the dough that makes a chocolate chip cookie a chocolate chip cookie! In my opinion, I do like dark brown sugar a little better, because it has more molasses it adds a little more moisture and flavor to recipes. You’ll see below in the recipe card that it asks for dark brown sugar in the ingredients but if you only have light brown sugar, you can use that too. It won’t make an overwhelming difference. Light brown sugar can be used too.
- Chill the cookie dough: These cookies are thick and puffy! The best way to achieve this is to chill the cookie dough before you bake the cookies. I like to scoop out the cookie dough balls and put them in the fridge (you can freeze them too!) for a at least a few hours or typically overnight. Using chilled cookie dough prevents to cookies from spreading too much when they bake. If you want your cookies thick, don;t skip this step.
Chocolate Chip Butterscotch Cookies
- 2 and 1/2 cups All Purpose Flour
- 1 teaspoon Cornstarch
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 12 tablespoons 1 and 1/2 sticks unsalted butter - room temperature
- 1 cup Dark Brown Sugar packed (light brown sugar can be used too)
- 1/2 cup granulated Sugar
- 1 Large Egg room temperature
- 2 teaspoons Pure Vanilla Extract
- 1 cup Semi Sweet Chocolate Chips plus more to add on top if you want
- 1 cup butterscotch morsels plus more to add on top if you want
- In a bowl combine flour, cornstarch, baking soda, and salt. Whisk or mix the ingredients together for about 10 to 15 seconds just to get the dry ingredients combined. Set bowl aside
- In a large mixing bowl combine butter and all three sugars. Cream butter and sugar together using an electric mixer on medium speed until thoroughly combined. Add in egg and vanilla extract, continue mixing until combined. Slowly add in dry ingredients, mixing until cookie dough is combined. Fold in chocolate chips and butterscotch morsels.
- Scoop 1.5 tablespoons of cookie dough into balls and place on a plate. Add a few extra chocolate chips to the top of each ball if desired. Cover with plastic wrap and freeze in the freezer for at least 2 hours or up to overnight.
- When ready to bake cookies preheat your oven to 350 degrees. Line a baking sheet with parchment paper and place cookie dough on baking sheet about an inch apart. Bake for 10-12 minutes. Cookies will appear under baked at 10 minutes but they will set as they cool. Do not bake longer than 10-12 minutes.
- Allow cookies to cool for 5 minutes before transferring them to a cooling rack. Cookies are ready to serve after 10 minutes of cooling.