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Butterscotch Chocolate Chip Cookies Recipe

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4 from 1 review

These Butterscotch Chocolate Chip Cookies combine rich melted butter with a blend of dark brown and granulated sugars, semi-sweet chocolate chunks, and sweet butterscotch chips for a perfectly chewy and flavorful treat. Chilling the dough enhances the buttery flavor and texture, resulting in crisp edges with gooey, melt-in-your-mouth centers topped with a sprinkle of flaky sea salt.

  • Total Time: 2 hours 57 minutes
  • Yield: 17 servings

Ingredients

Wet Ingredients

  • 1 cup salted butter, melted (226 grams)
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 tsp vanilla extract
  • 1 tbsp milk

Dry Ingredients

  • 3/4 cup dark brown sugar, packed (165 grams)
  • 3/4 cup granulated sugar (158 grams)
  • 2 cups all-purpose flour, spooned & leveled (260 grams)
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Add-ins and Toppings

  • 10 ounces semi-sweet chocolate, roughly chopped and divided (8 oz for dough, 2 oz for topping)
  • 1 cup butterscotch chips
  • Flaked sea salt (for topping)

Instructions

  1. Melt & Cool Butter: Melt the butter in a medium mixing bowl in the microwave for 30-60 seconds until almost fully melted. Stir to fully melt with residual heat, then refrigerate the bowl for 12-15 minutes until the butter reaches a partially solid state around 75°F. Whisk to smooth the texture if a crust forms on top.
  2. Make Cookie Dough: To the cooled butter, whisk in dark brown sugar and granulated sugar until combined. Then whisk in the egg, egg yolk, and vanilla extract, followed by the milk. Stir in the all-purpose flour, baking soda, and salt until just combined. Fold in the butterscotch chips and 8 ounces of chopped semi-sweet chocolate, reserving 2 ounces for topping.
  3. Scoop Dough Balls: Using a scale, portion the dough into 75-gram balls. Place extra chocolate chunks on top of any bare spots on the dough balls. Chill the scooped dough tightly covered in an airtight container in the refrigerator for at least 2 hours, up to 72 hours to deepen the flavor.
  4. Bake: Preheat oven to 350℉ (177℃). Arrange 4 dough balls on a lined baking sheet. Bake for 10 minutes, then remove and firmly bang the pan on the oven rack to encourage spreading and a rippled edge. Return cookies to the oven and bake for an additional 3-4 minutes. Remove and bang the pan once more, then transfer cookies to a cooling rack. Allow to cool slightly before serving.
  5. Serve & Store: Enjoy the cookies warm and gooey with an optional sprinkle of flaked sea salt. Store cooled cookies in an airtight container at room temperature for 3-4 days.
  6. Freezing & Make-Ahead Tips: Scoop dough balls and freeze them on a sheet pan until solid. Transfer to a freezer bag or airtight container and freeze for 1-2 months. Bake from frozen, adding 1-2 minutes to the baking time, or thaw frozen dough overnight in the fridge before baking.

Notes

  • Chilling the dough enhances flavor and texture, so don't skip this step.
  • Banging the pan after 10 minutes of baking helps spread the cookies evenly and develop chewy centers with crispy edges.
  • Use high-quality semi-sweet baking chocolate for best results.
  • Butter temperature around 75°F is ideal for balanced texture in the cookie dough.
  • Cookie dough can be prepared ahead and kept refrigerated for up to 72 hours or frozen for up to 2 months.
  • Sprinkling flaky sea salt on warm cookies elevates their flavor beautifully.
  • Each cookie dough ball weighs 75 grams for consistent sizing and baking.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/butterscotch-chocolate-chip-cookies-recipe/