A one-bowl recipe with a fantastic combination of flavors. They're soft with crisp edges, a chewy center and a caramel tone from the butterscotch chips. They're out of the oven in less than 30 minutes. Bake them directly without chilling the dough, or refrigerate/freeze them for later use.
There's always a reason to bake a batch of chocolate chip cookies. Add butterscotch to the cookie dough, and they turn into a flavor wonder.
Mixing both chips gives these simple cookies a caramel flavor that is unique and fantastic.
Why make this recipe
- Easy: this is a simple, one-bowl cookie recipe with two types of chips that can be out of the oven in half an hour.
- Freshness: you can have them warm not long after taking them out of the oven and control what ingredients go in these homemade cookies.
- Make ahead: the cookie dough can be chilled for a day or scooped and frozen, so you can bake a fresh batch of cookies when the craving hits.
Ingredient list
- Chocolate chips: use your favorite semisweet chips. I love Ghirardelli premium baking chocolate chips, Callebaut 54% chocolate wafers, and Nestle toll house semi-sweet chocolate chips.
- Butterscotch chips.
- Unsalted butter.
- White granulated sugar.
- Light brown sugar: you can use dark brown sugar for a deeper caramel flavor and darker-colored cookies.
- Egg.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
- All-purpose flour.
- Salt: I like using kosher salt or fine sea salt when baking. But regular table salt works just fine.
- Baking soda and baking powder: make sure they're not expired.
See the recipe card at the end of this post for quantities.
This is a traditional one-bowl cookie recipe. It can be made by hand, with an electric mixer, or in a stand mixer.
- By hand: use a spatula or wooden spoon. I make it this way usually. If the butter is soft, it's very easy to mix everything by hand.
- Electric or stand mixer: it's convenient and easy. Mix on medium until you add the dry ingredients. Don't overbeat after adding the flour; incorporate them at low speed.
The final cookie dough is sticky but smooth and has no dry spots.
IMPORTANT: once you add the flour, mix until it's well incorporated, but don't overbeat. Use the lowest speed of the mixer. I like to end mixing with a rubber spatula to ensure the ingredients are fully integrated with no dry spots but not overmixed.
- Cookie sheet: you can butter or line the baking sheets with parchment paper.
- Baking time: if you want softer cookies, remove them from the oven while the center is still soft, maybe even slightly underbaked or feels a tad too tender to the touch. For me, it's 10 minutes, but it can take a minute more or less depending on your oven, the temperature of the dough, and the size of your cookies.
Leave space between the cookie dough scoops so the cookies can expand during baking.
Lightly smack the pan on the counter for chewier cookies. They will slightly deflate. Let them cool on a wire rack in the baking pan for about 10 minutes before removing them.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Chilling: you can bake the cookies right after mixing the dough or chill it first. The difference is in its consistency and sometimes flavor. The chilled dough expands less and can have a more rounded flavor as the ingredients have time to meld together. In my experience, the difference is not that big, and I usually bake half and then chill the rest.
- Freezing: another great way to make these cookies ahead is by freezing the unbaked dough. Scoop the cookie portions and place them on a baking sheet; no need to leave much space between them. Freeze until rock solid and then transfer to a bag to remove the cookie sheet and use less space in the freezer.
- Storing: keep in an airtight container or jar. If you want them to remain soft, add a few pieces of bread to the container.
- Variations: use white chocolate chips instead of semisweet. The cookies will be sweeter. Add ¼ cup chopped walnuts in addition to the butterscotch and dark chips.
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Chewy Chocolate Chip Butterscotch Cookies (one bowl recipe)
We took the classic chocolate chip cookies, added creamy butterscotch chips and created a fantastic cookie with the perfect balance of chocolate and caramel. A chewy cookie with crispy edges and a gooey center. A perfect combination for chocolate and butterscotch lovers.
- Total Time: 25 minutes
- Yield: 20 medium cookies
Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup granulated white sugar
- ½ cup brown sugar (light or dark)
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 1 â…” cups all-purpose flour
- ½ teaspoon baking soda
- Pinch of baking powder
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
- â…” cup butterscotch chips
- Optional: ½ tablespoon rum or hazelnut liqueur
Instructions
- Preheat oven to 350ºF / 180ºC.
- Butter baking sheets or line them with parchment paper.
- Beat the softened butter with both sugars in a large bowl until creamy. You can use the stand mixer with the paddle attachment or a hand-held electric beater.
- Add egg, vanilla and liqueur (if using) and mix well.
- Add the dry ingredients (flour, baking powder, baking soda, and salt) and mix at low speed until a few dry spots remain. Don’t overbeat at this point, and scrape the sides of the bowl and bottom with a rubber spatula to integrate well.
- Add the dark chocolate chips and butterscotch chips. Mix with a spatula until no dry spots remain.
- Scoop cookie dough balls and place them on the prepared sheets, spacing them two inches apart. Or drop by tablespoons if you don't have a cookie scoop. You can add extra chips on top of each cookie before baking.
- Bake for 10 to 12 minutes, until edges are firm and cookies are slightly golden brown but still soft in the center.
- Let cool completely on cooling racks or a wire rack.
- Keep in tins or cookie jars.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Chilling: you can bake the cookies right after mixing the dough or chill it first. The difference is in its consistency and sometimes flavor. The chilled dough expands less and can have a more rounded flavor as the ingredients have time to meld together. In my experience, the difference is not that big, and I usually bake half and then chill the rest.
- Freezing: another great way to make these cookies ahead is by freezing the unbaked dough. Scoop the cookie portions and place them on a baking sheet; no need to leave much space between them. Freeze until rock solid and then transfer to a bag to remove the cookie sheet and use less space in the freezer.
- Storing: keep in an airtight container or jar. If you want them to remain soft, add a few pieces of bread to the container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: butterscotch chocolate chip cookies
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