Butterscotch Chocolate Chip Cookies
Chewy brown butter cookies loaded with butterscotch and chocolate chips. Features crispy edges, soft centers, and warm cinnamon flavor for an irresistible homemade treat.
Ingredients
- 2 1/2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1 tsp Ground cinnamon
- 1 cup plus 1 Tablespoon Unsalted butter browned and cooled
- 1 cup Brown sugar packed, light or dark
- 1/2 cup White granulated sugar
- 2 tsp Pure vanilla extract
- 2 Large eggs room temperature
- 1 cup Butterscotch chips
- 1 cup Semi-sweet chocolate chips
Instructions
- Brown the butter:
- Place butter in a large skillet over medium heat. Melt completely and continue cooking, stirring constantly with a rubber spatula. Watch for small brown specks on the bottom and a nutty aroma. The butter will turn amber colored (5-7 minutes). Pour into a heatproof bowl and cool to room temperature (about 30 minutes).
- Prepare dry ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
- Cream butter and sugars:
- In a large mixing bowl or stand mixer, beat the cooled brown butter with brown sugar and white sugar on high speed for 2 minutes until lighter and fluffy.
- Add eggs and vanilla:
- Add vanilla extract and eggs to the butter-sugar mixture. Beat on medium speed until fully combined and smooth. Scrape down bowl sides as needed.
- Combine wet and dry:
- Add dry ingredients to wet ingredients. Mix on low speed just until no flour streaks remain. Add butterscotch chips and chocolate chips. Fold in gently with a spatula until evenly distributed.
- Prepare for baking:
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Let cookie dough rest for 10 minutes at room temperature.
- Scoop the dough:
- Using a large cookie scoop (2 tablespoons or 2 oz), scoop heaping portions onto prepared baking sheets. Place 6 cookies per sheet, spacing them 3 inches apart.
- Bake:
- Bake one sheet at a time for 13-15 minutes until edges are golden brown. Centers will look slightly underdone.
- Cool:
- Leave cookies on hot baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Notes
Flour Measurement: Spoon and level flour; do not scoop directly from bag to avoid compacting.
Brown Butter: Must cool completely to room temperature before mixing to prevent flat, greasy cookies.
Storage: Store in airtight container at room temperature for up to 5 days. Add a slice of bread to keep soft.
Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake from frozen, adding 2-3 minutes to baking time.
High Altitude: Add 2 extra tablespoons flour and reduce baking powder to 1/4 tsp if above 3,000 feet.
Substitutions: Can use caramel chips or toffee bits instead of butterscotch chips. Dark chocolate chips work well in place of semi-sweet.
Cookie Size: For mini cookies, use smaller scoop and bake 10-12 minutes. For larger cookies, use 3-tablespoon scoop and bake 15-17 minutes.
Brown Butter: Must cool completely to room temperature before mixing to prevent flat, greasy cookies.
Storage: Store in airtight container at room temperature for up to 5 days. Add a slice of bread to keep soft.
Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake from frozen, adding 2-3 minutes to baking time.
High Altitude: Add 2 extra tablespoons flour and reduce baking powder to 1/4 tsp if above 3,000 feet.
Substitutions: Can use caramel chips or toffee bits instead of butterscotch chips. Dark chocolate chips work well in place of semi-sweet.
Cookie Size: For mini cookies, use smaller scoop and bake 10-12 minutes. For larger cookies, use 3-tablespoon scoop and bake 15-17 minutes.