Soft and chewy Butterscotch Chocolate Chip Cookies! These cookies are simply AMAZING! The best cookie base ever, using both brown sugar and granulated sugar, and melted butter yields cookies perfection. The star of the show is the butterscotch chips and also classic semi-sweet chocolate chips. Super quick and delicious cookies recipe, you’ll be whipping up a second batch trust me. Learn how to make these cookies below! Love the Big Booty Baker!
How To Make Butterscotch Chocolate Chip Cookies
Step 1: Prepare Dry Ingredients: Whisk together flour, cornstarch, baking soda, and salt in a medium mixing bowl and set aside.
Step 2: Start Wet Mixture: Whisk together brown and granulated sugar with the melted butter, whisk in egg and egg yolk, add in vanilla and mix.
Step 3: Combine: Slowly stir dry mixture into wet mixture a little at a time just until combined.
Step 4: Add in butterscotch and chocolate chips and mix, refrigerate for at least 30 minutes and up to 3 days.
Step 5: Bake: Preheat oven to 325°F, line baking sheet(s) with parchment paper or spray with baking spray. Roll dough into 2 tablespoon balls and place 2 inches apart. Bake for 10-12 minutes or until golden on bottom. Remove from the oven, cool on a wire rack & enjoy!
Need more delicious cookie recipes? I got them!
Cherry Chocolate Chunk Cookies
Pumpkin Butterscotch Chip Cookies
Butterscotch Chocolate Chip Cookies
Ingredients
- 2¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- 1½ tsp cornstarch
- ½ tsp salt
- ¾ cup (1.5 sticks or 170g) unsalted butter melted & slightly cooled
- ¾ cup (150g) packed light or brown sugar
- ½ cup (100g) granulated sugar
- 1 egg + 1 egg yolk
- 2 tsp vanilla extract
- ⅔ cup (107g) semi-sweet chocolate chips
- ⅔ cup (107g) butterscotch chips
Instructions
- In a large bowl, whisk together dry ingredients: flour, baking soda, cornstarch, and salt.
- In a medium bowl, whisk together brown sugar, granulated sugar, and melted butter until. Whisk in eggs and vanilla and mix well.
- Add wet ingredients to dry and fold until just incorporated. Add in butterscotch and chocolate chips. Refrigerate for at least 30 minutes. (Can refrigerate up to 3 days.)
- When ready to bake: Preheat oven to 325°F, line baking sheet(s) with parchment paper or spray with baking spray. Roll dough into 2 tablespoon balls and place 2 inches apart. Bake for 10-12 minutes or until golden on bottom. Remove from oven, cool on a wire rack & enjoy!