Chewy, brown butter cookies stuffed with chocolate chips and butterscotch chips – the absolute best combo! They take just 13 minutes to prep, 12 ingredients and you don’t need a mixer to make them.
Chocolate Chip Butterscotch Cookies
Tell me about this recipe!
- They’re made with brown butter, giving you a delicious nutty and toasted taste. Brown butter is so simple to make but it makes a huge difference to the flavour.
- These cookies are made with an equal amount of chocolate chips and butterscotch chips. I use dark chocolate chips to balance the sweetness of the butterscotch.
- You don’t need a mixer to make these cookies!
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Chocolate Chips: I use dark chocolate chips in this recipe to balance out the sweetness of the butterscotch. My favourite chips are the Guittard 63% Extra Dark chocolate chips.
- Butter: I use European style butter, like Kerry Gold, which has a higher butterfat content. This will give you a richer and creamier cookie, so please keep that in mind if you use American butter.
- Spices: cinnamon and nutmeg is added to the dough to give you a slightly spiced dough, it tastes so delicious with the two types of chips!
How to make this recipe
One: Whisk together your flour, baking soda, baking powder, cinnamon and nutmeg. Set aside.
Two: In a small saucepan, melt your butter over medium-low heat. Once completely melted, slightly turn up the heat. It will begin to foam and the milk solids at the bottom of the pan will turn a light brown – it should smell nutty and toasted. Take off the heat and pour into a bowl, let cool completely.
Three: Add the two sugars, salt and vanilla into the bowl with the butter and whisk until smooth.
Four: Add in your egg and egg yolk and whisk until well incorporated.
Five: Fold in your dry ingredients until there are no more streaks of flour.
Six: Fold in your butterscotch chips and chocolate chips.
Seven: Scoop out the cookie dough into 1 ½ tablespoon balls and chill in the fridge for 30 minutes.
Eight: Bake at 350 degrees for 10-12 minutes, baking 6 cookies at a time. Top with flaky sea salt.
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
- Make sure your butter is fully browned before taking it off the heat. Make sure the milk solids have turned a light brown and it smells nutty and toasted.
- Press extra chocolate chips and butterscotch chips on top of the cookie dough balls just before baking, this will give you bakery style cookies!
Frequently Asked Questions
How do I make my cookies perfectly round? Once your cookies are out of the oven, use a large circular cookie cutter and place it over the cookie. Scoot the cutter around gently, this will smooth out any edges and make your cookies perfectly round.
Can I freeze these? Once you’ve scooped out the cookie dough balls, place them in a freezer bag and freeze. When you’re ready to bake, place in the oven and bake for an extra minute or two.
How do I store these? Keep in a tupperware at room temperature for up to 5 days.
Other Recipes to try
- Sprinkle Sugar Cookies
- Miso Chocolate Chip Cookies
- Edible Cookie Dough Bites
- Oatmeal Craisin Cookies
Make sure to tag me on Instagram @alpineella and leave a review below if you’ve made these cookies! If you want more baking ideas, you can follow me on Pinterest
Chocolate Chip Butterscotch Cookies
- ▢ 170 grams unsalted butter
- ▢ 300 grams all-purpose flour
- ▢ 3/4 teaspoon baking powder
- ▢ 1/2 teaspoon baking soda
- ▢ 200 grams light brown sugar
- ▢ 100 grams granulated sugar
- ▢ 1 egg room temperature
- ▢ 1 egg yolk room temperature
- ▢ 2 teaspoon vanilla extract
- ▢ 1 1/2 teaspoon kosher salt
- ▢ pinch cinnamon
- ▢ pinch nutmeg
- ▢ 113 grams dark chocolate chips
- ▢ 113 grams butterscotch chips
- Preheat your oven to 350°F/175°C and line 3 baking trays with parchment paper
- Whisk together your flour, baking soda, baking powder, cinnamon and nutmeg in a medium bowl. Set aside
- In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a medium bowl and let cool completely
- Add in the sugars, vanilla and salt to the butter mixture. Whisk to combine.
- Add in the egg and egg yolk and whisk until smooth and glossy
- Pour in the dry ingredients and use a rubber spatula to combine until there are no more streaks of flour.
- Add in your chocolate and butterscotch chips, but keep about ¼ cup of chocolate and butterscotch to the side.
- Scoop out the cookie dough using a 1.5 tablespoon ice cream scooper and place on a lined tray. Once finished, gently press the extra chocolate on top of the cookie dough balls – this will give you those puddles of chocolate! Chill for at least 30 minutes or up to overnight
- Bake the cookies 6 at a time for 10-12 minutes.
- My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method.
- Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.
- Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
- Storage: keep the baked cookies in a tupperware for up to 5 days at room temperature. Freeze unbaked cookie dough balls, when ready to bake just bake for an extra minute or two.