Butterscotch Chocolate Cookies
These Butterscotch Chocolate Cookies are bursting with butterscotch chips. They are sweet and salty, deliciously chocolaty, chewy and crispy, all at the same time - a must try for chocolate and butterscotch lovers alike.
Servings: 18 cookies
Equipment
Ingredients
- 8 ounce unsalted butter 227 g
- 1 ½ cup light brown sugar packed, 300 g
- 1 large egg
- 1 large egg yolk
- 2 tablespoon whole milk 28 g
- 2 teaspoon pure vanilla extract
- 2 cup all-purpose flour 270 g
- ½ cup cocoa powder dutch-processed preferred, 45 g
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 bag of butterscotch chip 340 g
Instructions
- Melt 2 sticks or 8 ounces of butter over medium low heat in a small sauce pan and let cool to room temperature.
- Meanwhile, sift together 2 cups of flour, ½ cup of cocoa powder, 1 teaspoon baking soda and ½ teaspoon of baking powder in a medium bowl. Stir in 1 teaspoon of kosher salt until evenly distributed.
- In a small measuring cup, add 1 egg and 1 egg yolk, along with 2 tablespoons of milk and 2 teaspoons of vanilla extract, whisk together lightly. Set aside.
- Add the melted and cooled butter and 1 ½ cups of brown sugar in a stand mixer mixing bowl and beat with a paddle attachment on medium speed until fluffy and lighten in color, about 2 minutes.
- Pour in the egg mixture and beat for another 2 minutes until creamy and fluffy.
- Lower the mixer speed and gradually add the flour mixture, scraping the side and bottom of the bowl as necessary.
- Once all the flour is incorporated, turn the mixer speed to stir and add the butterscotch chips, mix until the chips are evenly distributed.
- Use a large ice cream scoop (about 2 ounces in size) to portion cookie dough onto a parchment paper lined baking sheet or large container. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees Fahrenheit.
- Place already portioned cookie dough onto a parchment paper lined baking sheet, spacing 1” - 2” apart.
- Bake for 13 - 15 minutes, in multiple batches, in the middle of the oven. Adjust the baking time depending on your oven, but you'll want the middle to still be slightly undercooked when you pull them out of the oven.
- Let cool on the baking sheet for 5 - 10 minutes to finish baking from the residual heat, then transfer with a spatula to cool completely on a wire rack.
Notes
- Butterscotch chips are sweet, if you think it might be too sweet for your taste, use just half a bag or about 1 cup of butterscotch chips in this recipe. Or you can swap out half of the butterscotch chips with dark chocolate chips instead.
- Make sure you chill the dough - these will spread if you don't chill the dough first for at least 1 hour before baking. It gives the butter time to solidify and the flour to hydrate. It will also develop the flavor of these cookies further, making them more delicious.
- Measure correctly - too much flour or too much cocoa powder can dry out these cookies, so exact measurements are crucial.
- Don't overbake - overbaked cookies will also be dry, you'll want these to be slightly underbaked when they come out of the oven to get soft gooey and chewy interior.
Nutrition
Serving: 63g | Calories: 276kcal
