Name: Butterscotch Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Ingredients: 120 grams (½ cup) unsalted butter, sliced; 30 grams (2 tablespoons) granulated sugar; 100 grams (½ cup) light brown sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; 170 grams plain or all-purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; 50 grams butterscotch chips; 50 grams semi-sweet chocolate chips; 50 grams 50% dark chocolate, chopped

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Butterscotch Chocolate Chip Cookies – These soft-baked cookies with crispy edges are loaded with butterscotch chips, chocolate chips and chocolate chunks.

What is Butterscotch?

Butterscotch is a kind of confectionery made with brown sugar, cream and butter. It is considered a flavour like caramel. Whilst caramel is made with white sugar, butterscotch is made with brown sugar that has been slowly heated together to create a soft or hard candy or a sauce. With it’s rich and creamy flavour butterscotch chips are excellent for making cookies.

Why you'll love this recipe

No mixer is needed. All you need to make the cookie dough is a bowl, whisk and spatula.

Crispy edges, with a soft and gooey inside. These cookies are soft-baked. They appear under-baked when removed from the oven, but when cooled the edges are crispy and the centre stays soft and gooey.

Rich flavour. Browned butter, brown sugar and butterscotch add so much flavour to the cookies.

Key ingredients for the Butterscotch Chocolate Chip Cookies

All-purpose or plain flour- Gives the cookies structure.

Baking soda- encourages the cookies to spread

Cornstarch – Leaves the cookies soft

Salt- Balances the sweetness of the butterscotch chip and enhances the flavour of the cookies

Unsalted butter- The butter is browned, which releases a nutty flavour.

Granulated and light brown sugar- I use a combination of these two sugars. The molasses in the brown sugar adds flavour as well as produces a moist and chewy cookie.

Egg- Adds moisture to the cookies.

Vanilla extract- Adds flavour.

Butterscotch chips- These sweet and creamy chips make the cookies extra delicious,

Chocolate chips – Semi-sweet chocolate chip balances out the sweetness of the butterscotch chips.

Chocolate chunks- Leave gooey pockets of chocolate in the cookies.

How to make the Butterscotch Chocolate Chip Cookies

Place sliced butter in a saucepan over medium heat. Melt the butter until it is foamy. Swirl the pan occasionally to see the bottom of the pan. Heat until light brown specks begin to form and you smell a nutty aroma. Take it off the heat and transfer it into a bowl, making sure to add all the brown bits. Leave it to cool before using.

Sift flour, baking soda, cornstarch and salt in a large mixing bowl. Set aside.
In a large mixing bowl, beat together brown butter, brown sugar and white sugar until well mixed. Add in egg and vanilla extract. Mix well.

Add the flour mixture to the butter mixture and mix until just incorporated.

Fold in butterscotch chips, chocolate chips and chunks.
Cover the cookie dough and chill in the fridge for at least 2 hours or overnight.

Take the dough out of the fridge and leave to soften to room temperature for 10 minutes.
Pre-heat oven to 160°C Fan/180°C/350°F. Line 2 baking tray with parchment paper.
Scoop two tablespoons each of the cookie batter and roll into balls. Place cookie balls on the baking tray at least 2 inches apart. If desired, press a few chocolate chunks on top of the cookie dough balls.

Bake for 10 – 12 minutes. Remove from oven and place on cooling rack.

Customise these butterscotch chocolate chip cookies

For additional texture and flavour, you can add pistachios, walnuts, almonds or your favourite nuts. You can also substitute dark chocolate for semi-sweet chocolate. I wouldn’t recommend milk or white as they will make the cookies extremely sweet.

Tips for making these Butterscotch Chocolate Chip Cookies

Measure your ingredients correctly using a kitchen scale. Scales are far more accurate than measuring cups.

Slice the butter so that it melts faster and evenly,

Chill the cookie dough for at least 24 hours. It gives the flour time to hydrate, further enhances the taste and prevents the cookies from spreading too much

Weigh your cookies, that way you will have the same size cookies.

Storing leftover cookies

Store leftover cookies in an airtight container at room temperature for up to 5 days. These cookies are even more amazing when served warm. You can warm a leftover cookie in the microwave for 10-15 seconds before eating.

Can cookie dough be frozen?

Yes, it can. After chilling the cookie dough in the refrigerator, scoop and roll them into individual balls.

Place them on a lined baking tray, and let them freeze for an hour. Transfer them to a freezer-safe container or bag. Label the bag and store it in the freezer for up to 3 months.

When it’s time to bake the cookies, remove them from the freezer and allow them to come to room temperature. Bake for 10-12 minutes.

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