Irresistible Butterscotch Chocolate Chip Cookies
Chewy, buttery cookies loaded with rich butterscotch and melty chocolate chips. A quick, no-fuss dough that bakes up with crisp edges and soft centers every time.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, softened about 12 tbsp
- 0.75 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2.5 cup all-purpose flour spooned and leveled
- 1 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp fine sea salt
- 1 tsp cornstarch for extra softness
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
- 0.5 cup chopped pecans optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Beat in eggs one at a time, then mix in vanilla until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cornstarch.
- Add dry ingredients to the wet mixture and mix on low just until combined; do not overmix.
- Fold in butterscotch chips, chocolate chips, and pecans if using.
- Scoop dough into 1.5 tbsp mounds and place them 2 inches apart on prepared sheets.
- Bake until edges are set and centers look slightly soft, 10 to 12 minutes. Rotate pans halfway through for even baking.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For bakery-style looks, gently nudge warm cookies into a round with a jar ring and press a few extra chips on top.
Notes
Chill the dough for 20 to 30 minutes if your kitchen is warm for thicker cookies. Store in an airtight container at room temperature for up to 4 days or freeze baked cookies for up to 2 months.