Butterscotch Chocolate Chip Cookies
Warm brown butter, gooey chocolate chips, and sweet butterscotch combine in these butterscotch chocolate chip cookies to make something golden, chewy, and borderline dangerous to be alone with. Soft centers, crisp edges, and a pop of flaky salt make these a cookie situation you can’t refuse.
12
large cookies
Ingredients
Dry Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1 tbsp (8 g) cornstarch
- 1 tsp (5 g) baking soda
- 1 tsp (5 g) kosher salt
Wet Ingredients
- 1 cup (225 g) unsalted butter browned
- 1 cup (210 g) light brown sugar packed
- 1/2 cup (100 g) granulated sugar
- 2 tsp (10 ml) vanilla extract
- 1 large egg
- 2 large egg yolks
Mix-ins
- 1 cup (170 g) butterscotch chips
- 3/4 cup (130 g) semi-sweet chocolate chips
- flaky sea salt for topping
Equipment
- Skillet
- Mixing bowls
- Spatula
- Whisk
- Baking sheet
- Parchment paper
- Wire rack
Instructions
- Brown the butter: In a skillet over medium heat, melt the butter. Stir constantly as it bubbles and foams. After 4–6 minutes, when golden bits and nutty aromas appear, immediately pour into a large mixing bowl (scrape in all brown bits). Let cool for 5 minutes.
- Whisk in the sugars and vanilla: Add brown sugar, granulated sugar, and vanilla to the warm butter. Whisk vigorously for about 2 minutes until glossy and combined.
- Add eggs: Whisk in the whole egg and both yolks. Continue whisking until the mixture looks thick, shiny, and cohesive.
- Mix dry ingredients: In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Combine wet and dry: Add the flour mixture to the wet ingredients. Stir just until halfway mixed, then add butterscotch and chocolate chips. Fold until no dry flour remains—don’t overmix.
- Chill: Cover the dough with plastic wrap and chill for at least 1 hour (or up to 3 days). This ensures thick, chewy cookies and prevents spreading.
- Preheat oven to 325°F (165°C). Line baking sheets with parchment paper. Scoop dough into 1/4 cup mounds for large bakery-style cookies (about 12) or 2-tablespoon mounds for smaller cookies (about 24), spacing each 3 inches apart.
- Bake: For large cookies, bake 10–13 minutes; for small, 9–11 minutes. Cookies should have golden edges but the centers will look slightly underdone.
- Cool and salt: Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle tops generously with flaky sea salt while warm.
Notes
These cookies are best enjoyed slightly warm with a sprinkle of flaky salt. Store in an airtight container at room temperature for up to 4 days. To keep soft, place a slice of bread in the container. Dough can be made ahead and refrigerated for up to 3 days or frozen in scoops for fresh cookies on demand.
Nutrition
Calories: 285kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 200mg | Potassium: 110mg | Fiber: 1g | Sugar: 23g | Vitamin A: 260IU | Calcium: 25mg | Iron: 1.2mg