Chocolate Chip Butterscotch Cookies

16 cookies
23 min

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.


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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!


Ingredients Needed

The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.


Ingredient Notes

  • 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
Two

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
Four

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
Six

Five: Fold in your dry ingredients until there are no more streaks of flour.


Six: Fold in your butterscotch chips and chocolate chips.

Seven
Eight

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.

Recipe Tips

  • 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

Recipe details

  • 16  cookies
  • Prep time: 13 Minutes Cook time: 10 Minutes Total time: 23 min
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Ingredients


  • ▢ 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

Instructions


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.

Tips

  • 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.

Alpine Ella
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