Butterscotch Chocolate Chip Cookies
These Butterscotch Chocolate Chip Cookies combine rich chocolate and sweet butterscotch in a delicious decadent cookie that nobody can resist!
Servings 24
Calories 194kcal
Equipment
- parchment paper
Ingredients
- 1 cup unsalted butter softened
- ¾ cup sugar
- ¾ cup brown sugar packed
- 1 teaspoons vanilla extract
- 2 eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup chocolate chips
- ½ cup butterscotch chips
Instructions
- Preheat oven to 375 degrees and line cookie sheets with parchment paper.
- Start by mixing your butter until smooth. Add the sugar and brown sugar, then cream together.
- Add vanilla and eggs, mixing on high until well combined
- Sift flour, baking soda and salt together. Slowly add the dry ingredients to your batter as you're mixing.
- Once your wet and dry ingredients are well combined, fold the chips into the dough. Place in the refrigerator to chill for 1/2 an hour.
- Using cookie dough scoop, scoop dough and roll into a tight ball (rolling into a tight ball makes for a better looking cookie.). Place on a parchment lined cookie sheet, then press down gently.
- Bake at 375 degrees for 7 to 8 minutes, or until your edges are golden. Remove from the oven and add additional chips and a sprinkle of sea salt on top (optional).
Notes
- Hot cookies will be tender and will easily break. It's best to let them sit on the pan for about 5 minutes, then you can transfer them to a wire rack to finish cooling.
- Because we finish these cookies with sea salt, you should use unsalted butter for the dough. If you use salted butter, you'll want to skip adding the sea salt to the tops.
Nutrition
Serving: 1g | Calories: 194kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 227mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 268IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 1mg