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!

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: 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.

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