An aroma of sweet, buttery goodness fills your kitchen as you prepare a batch of butterscotch chocolate chip cookies. With golden-brown edges and a soft, chewy center, these delightful treats offer the perfect balance of flavors. The combination of rich chocolate chips and the warm, caramel notes of butterscotch create an irresistible bite that will make anyone smile. Whether you’re whipping them up for a special occasion or simply as a sweet indulgence, butterscotch chocolate chip cookies are sure to become a favorite in your household.
Why We Love This Butterscotch Chocolate Chip Cookies Recipe
The allure of butterscotch chocolate chip cookies lies not just in their flavor but also in their comforting texture. Each cookie is a delightful experience, merging the sweetness of butterscotch with the decadence of chocolate chips. The slight crunch from chopped pecans introduces a fantastic contrast that enhances every bite. You’ll find that the process of making them is quick and straightforward, allowing you to enjoy warm cookies fresh from the oven in no time. Plus, these cookies have a magical quality – they tend to bring people together. Whether shared among friends or enjoyed as a cozy treat on your own, they create memorable moments.
Ingredients about Butterscotch Chocolate Chip Cookies
To prepare the perfect batch of butterscotch chocolate chip cookies, gather the following ingredients:
- 1 1/4 cup (165g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup (110g) unsalted butter, melted
- 1/2 cup (100g) light or dark brown sugar, packed
- 1/3 cup (75g) granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 3/4 cup (120g) semisweet chocolate chips
- 1/2 cup (90g) butterscotch chips
- 1/4 cup (25g) chopped pecans
- Flaky sea salt for sprinkling
How to Make Butterscotch Chocolate Chip Cookies Directions
Creating these delicious cookies does not require a culinary degree; just a little bit of love and attention to detail. Follow these steps to craft your very own batch of butterscotch chocolate chip cookies.
- Preheat Oven: Start by preheating your oven to 350°F (175°C) and lining a large baking sheet with parchment paper. This setup will help your cookies bake evenly and prevent them from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. This step ensures that all your dry ingredients are well combined, providing a pleasant flavor throughout your cookies. Once mixed, set this bowl aside.
- Cream Butter and Sugars: In a larger bowl, combine the melted unsalted butter with light or dark brown sugar and granulated sugar. Using either a hand whisk or an electric mixer, mix these ingredients together until the mixture lightens and thickens, similar to a batter consistency. This usually takes about three minutes, so be patient!
- Add Egg and Vanilla: Next, add the vanilla extract and the large egg to your butter-sugar mixture. Continue to mix until it’s smooth and creamy. This mixture forms the base of your cookies and contributes to their rich flavor.
- Combine Wet and Dry Ingredients: Now, it’s time to combine both mixtures. Gently dump the dry ingredients into the large bowl with the wet mixture. Carefully mix until just combined; be careful not to overwork the dough, as this can lead to denser cookies.
- Fold in Chips and Nuts: Using a rubber spatula, fold in the semisweet chocolate chips, butterscotch chips, and the chopped pecans. Ensure the chips and nuts are evenly distributed throughout the cookie dough for a delightful burst of flavor in every bite.
- Scoop the Dough: With a regular cookie scoop, about two tablespoons works best, drop the cookie dough onto the prepared baking sheet, ensuring you leave a few inches between each scoop. These cookies will spread quite a bit during baking, so give them space.
- Bake the Cookies: Place the baking sheet in the oven and bake for 10-12 minutes. Keep an eye on them; you want the edges to be a light golden brown while the center remains slightly pale and puffed. Don’t worry if they look a bit underdone; they will continue to bake as they cool.
- Sprinkle Sea Salt: Once out of the oven, lightly sprinkle some flaky sea salt on top of the cookies. This extra touch elevates your treats, adding a pleasant contrast to the sweetness.
- Cool and Enjoy: Transfer the cookies to a cooling rack and allow them to cool for about 10 minutes. This wait is crucial; the cookies will firm up a little and be everything you dream about when you take that first bite.
How to Serve Butterscotch Chocolate Chip Cookies
Serving your butterscotch chocolate chip cookies can be just as delightful as making them. For a cozy treat, serve them warm alongside a glass of cold milk. The creamy taste of milk pairs beautifully with the rich flavors of butterscotch and chocolate. If you’re looking to impress, consider stacking a few cookies on a decorative plate, or even wrapping them individually in cellophane tied with a ribbon as gifts for friends and family.
For gatherings or parties, presenting the cookies on a festive platter can enhance the appeal. You can also try a dessert table theme with various sweet treats, encouraging guests to mix and match. If you’re feeling adventurous, a small scoop of vanilla ice cream placed on top of a warm cookie creates a tempting dessert sundae. The warmth of the cookie melts the ice cream slightly, making for a deliciously indulgent experience.
Expert Tips: Butterscotch Chocolate Chip Cookies
To ensure your butterscotch chocolate chip cookies turn out perfectly every time, consider the following tips:
- Use Room Temperature Ingredients: For the best results, make sure that your butter and eggs are at room temperature. This helps them blend more easily into your dough, leading to a smoother texture.
- Don’t Overmix: After adding the flour mixture, mix just until combined. Overmixing can lead to tough cookies rather than the desired tender ones.
- Adjust Baking Time: Every oven is slightly different. Keep a close eye on your cookies, especially the first time you bake them. They may finish baking a minute or two sooner.
- Chill the Dough (Optional): If you have time, chilling the cookie dough for 30 minutes before baking can enhance the flavor and help the cookies maintain their shape.
- Experiment with Mix-Ins: While this recipe includes pecans, feel free to swap them with other nuts, or even omit them altogether if you prefer a nut-free option.
How to Store Butterscotch Chocolate Chip Cookies
To keep your cookies fresh after baking, it’s essential to store them correctly. Firstly, allow the cookies to cool completely on a wire rack. Once cooled, place them in an airtight container at room temperature. Properly stored, your butterscotch chocolate chip cookies can last up to a week.
If you’re looking to save some for later, consider freezing them. Place the cookies in a freezer-safe bag or container, making sure to separate layers with parchment paper. Cookies can be frozen for up to three months. When you’re ready to enjoy them, let them thaw at room temperature or pop them in the microwave for a few seconds if you crave a warm cookie.
Variation of Butterscotch Chocolate Chip Cookies
There are endless possibilities for variations when it comes to butterscotch chocolate chip cookies. Feel free to jazz up your cookie game by incorporating different flavors and textures. Here are a few ideas to get you started:
- Nut-Free Version: If you or your loved ones have nut allergies, it’s easy to prepare a nut-free version. Simply leave out the pecans and consider adding extra chocolate or butterscotch chips for added flavor.
- Add Oats: For a chewier texture and extra fiber, consider adding old-fashioned oats to the mix. Use about a half cup of oats in addition to the flour for a delightful twist.
- Try Different Chips: While this recipe uses semisweet chocolate and butterscotch chips, you can mix it up with white chocolate chips, peanut butter chips, or even dark chocolate chips for a different flavor profile.
- Use Different Spices: Instead of cinnamon, experiment with nutmeg or even a pinch of ginger for warmth and depth of flavor.
- Make Them Larger: For bakery-style cookies, increase the scoop size to a quarter cup. Just adjust the baking time accordingly to ensure they’re fully cooked while maintaining their soft center.
FAQ
What is the key to making perfect butterscotch chocolate chip cookies?
The key to perfect butterscotch chocolate chip cookies is balancing the wet and dry ingredients carefully while ensuring proper mixing techniques. Using room temperature ingredients and not over-mixing the dough leads to a tender cookie with an inviting texture.
Can I substitute margarine for butter in butterscotch chocolate chip cookies?
While you can substitute margarine for butter, it may alter the flavor and texture of the cookies slightly. For the richest taste, it’s best to stick with unsalted butter, but if you must use margarine, ensure it’s a good quality product.
How can I make my butterscotch chocolate chip cookies chewier?
To make your cookies chewier, consider chilling the dough before baking, or adding a greater ratio of brown sugar to granulated sugar. Brown sugar retains moisture better, leading to a chewier cookie.
Can I freeze my butterscotch chocolate chip cookies?
Yes, you can freeze your cookies! Let them cool completely, then store them in an airtight container or bag. They can last for up to three months in the freezer.
How long should I bake butterscotch chocolate chip cookies?
Bake your cookies for 10-12 minutes, or until the edges are a light golden brown. Remember that the cookies will continue to cook slightly after being removed from the oven, so it’s okay if the centers appear a bit underdone.
Butterscotch Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup light or dark brown sugar, packed
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 1 large egg
Mix-Ins
- 3/4 cup semisweet chocolate chips
- 1/2 cup butterscotch chips
- 1/4 cup chopped pecans
- Flaky sea salt for sprinkling Use to top cookies after baking
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Set aside.
Mixing
- In a larger bowl, combine the melted unsalted butter, brown sugar, and granulated sugar. Mix until light and thickened.
- Add the vanilla extract and the egg, and mix until smooth.
Combining Ingredients
- Gently fold the dry ingredients into the butter-sugar mixture until just combined.
- Fold in the semisweet chocolate chips, butterscotch chips, and chopped pecans.
Baking
- Using a cookie scoop, drop dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 10-12 minutes until edges are light golden brown and centers are slightly puffy.
- Sprinkle with flaky sea salt right after removing from the oven.
Cooling
- Transfer cookies to a cooling rack and let cool for 10 minutes before serving.
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