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Chocolate Butterscotch Chip Cookies have just the right amount of sweet and salty. The cookies themselves are satisfyingly chocolaty, a must try for chocolate and butterscotch lovers alike. | wildwildwhisk.com #butterscotchchip #cookies
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4.6 from 5 votes

Chocolate Butterscotch Chip Cookies

Chocolate Butterscotch Chip Cookies have just the right amount of sweet and salty. The cookies themselves are satisfyingly chocolaty, a must try for chocolate and butterscotch lovers alike.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Cookies, Dessert
Cuisine: American
Servings: 18 cookies
Calories: 276kcal
Author: Trang

Ingredients

  • 8 ounce unsalted butter 2 sticks
  • 1 ½ cup light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoon whole milk
  • 2 teaspoon pure vanilla extract
  • 2 cup all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 bag of butterscotch chip about 12 oz

Instructions

  • Melt the butter over medium low heat in a small sauce pan. Let cool to room temperature.
  • Meanwhile, sift or mix together flour, cocoa powder, salt, baking soda and baking powder in a medium bowl.
  • In a small measuring cup, add the eggs, milk and vanilla extract, whisk together. Set aside.
  • Add the cool butter and 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.
  • Add the egg mixture to the butter/sugar mixture and beat another 2 minutes.
  • 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 oven to 350°F.
  • Place already portioned cookie dough onto a parchment paper lined baking sheet, spacing 1” - 2” apart.
  • Bake for 15 minutes, in multiple batches, in the middle of the oven.
  • Let cool on the baking sheet for 5 minutes then transfer with a spatula to cool on a wire rack.

Nutrition

Serving: 63g | Calories: 276kcal