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.
Servings 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 ⅔ cups all-purpose flour
- ½ teaspoon baking soda
- pinch baking powder
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
- ⅔ cup butterscotch chips
- 1 teaspoon rum or hazelnut liqueur optional
Instructions
- Preheat oven to 350ºF (180ºC).
- Butter baking sheets or line them with parchment paper.
- Beat softened ½ cup unsalted butter with ½ cup granulated white sugar and ½ cup brown sugar in a large bowl until creamy. You can use the stand mixer with the paddle attachment or a hand-held electric beater.
- Add 1 egg, 2 teaspoons vanilla extract and 1 teaspoon rum or hazelnut liqueur (if using) and mix well.
- Add the sifted dry ingredients (1 ⅔ cups all-purpose flour, pinch baking powder, ½ teaspoon baking soda and ¼ teaspoon 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 ½ cup semisweet chocolate chips and ⅔ cup 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
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking 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.
