Chewy Butterscotch Chocolate Chip Cookies

These cookies are a recipe for success. The cookie dough is soft, chewy, and has that lovely brown sugar flavor you always want to taste in your baked goods; it’s the perfect application of fall flavors. If you need an easy dessert for this week or any week because we all know what happens when there are too many sweets around during Thanksgiving…

The “butterscotch chip cookies” are a delicious and addictive treat. They are made with butter, brown sugar, flour, eggs, vanilla extract, baking soda, salt and chocolate chips.

These butterscotch chocolate chip cookies are soft and chewy, with plenty of butterscotch and chocolate chips. Grab a drink of milk and sit back and relax.

Browned Butter Butterscotch Chocolate Chip Cookies are chewy and delicious.

I understand that butterscotch is a divisive taste. And, look, I understand. They’re very sweet and have a distinct, manufactured taste. But, likeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee…we can’t deny that these And in a warm, gooey butterscotch chocolate chip cookie, they’re at their finest. The bitter chocolate balances out the butterscotch’s sweetness, and the salty brown butter biscuit foundation is absolutely divine.

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Butterscotch chocolate chip cookie ingredients

The wonderful thing about handmade cookies is that they don’t need nearly as many ingredients as you may think. Flour, sugar, eggs, and butter are the most common pantry basics. Butterscotch chips, of course! Here’s what you’ll need:

  • Butter that has not been salted
  • Brown Sugar is a kind of sugar that is used
  • Sugar (white)
  • Eggs
  • Extract of Vanilla
  • Flour
  • Chips in chocolate
  • Chips in butterscotch
  • Salt

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Brown butter is made in the following way:

You must try brown butter if you haven’t before. Browning butter adds a wonderful depth of flavor to a variety of dishes.

  1. To begin, melt the butter in a small sauce pan over medium heat.
  2. To ensure that the butter is uniformly heated, whisk it frequently while it melts. The butter will begin to froth as it melts. This is the sweet spot between boiling the butter (which is NOT what you want) and not getting the butter heated enough.
  3. Keep an eye out for the butter. DO NOT WALK AWAY, for example. It changes color from its regular yellow to a richer golden tone and finally to a lovely light brown. The fragrance will tell you it’s done: roasted, nutty, and heavenly. It may rapidly turn from light brown to burned, so remove it from the fire as soon as you notice the change.
  4. Remove it from the fire and place it in a basin to cool before using in your recipe.

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For the greatest butterscotch chocolate chip cookies, follow these guidelines.

This may make it seem as though I think highly of myself, but I am a fantastic cookie maker. It’s a job that I’ve been doing for the better part of my life. So you can be certain that following these instructions will result in soft and chewy browned butter butterscotch chocolate chip cookies every time.

  • Spend a little more on excellent vanilla extract: I know it seems like a little, insignificant ingredient, but just two tablespoons can make or break your cookie. Make sure the vanilla extract you’re using is 100% pure! It’s well worth the effort.
  • Don’t overmix: “Overmixing wrecks everything,” repeat after me. I know it’s tempting to whisk your dough away and overwork it as an excuse to devour more cookie dough, but don’t. You’ll end up with dry, rough, and unhappy cookies.
  • If you’re not sure, underbake your cookies. As the cookies cool, they will continue to bake. Plus, no one ever complained about the middle being mushy.

Enjoy!

XXX

Print

These soft and chewy butterscotch chocolate chip cookies are packed with both butterscotch and chocolate chips. Grab a drink of milk and sit back and relax.

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 10 minutes
  • 1 hour total time
  • 1 batch yields 16 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 10 minutes
  • 1 hour total time
  • 1 batch yields 16 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 10 minutes
  • 1 hour total time
  • 1 batch yields 16 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Ingredients

  • 3/4 cup browned unsalted butter
  • 3/4 cup packed brown sugar
  • a quarter cup of granulated sugar
  • 1 egg yolk + 1 egg
  • vanilla extract (two tablespoons)
  • 1 3/4 cup flour (all-purpose)
  • 1/2 teaspoon bicarbonate of soda
  • a half teaspoon of salt
  • a third of a cup of butterscotch chips
  • chocolate chips, 1/3 cup

Instructions

  1. Brown the butter in a medium saucepan over medium heat, stirring frequently, until it foams and becomes golden brown, giving a nutty scent. Make sure the butter is very little browned. When butter browns, the moisture evaporates, causing your dough to dry up. Remove the butter from the stove as soon as it begins to become brown and smell nutty to avoid any additional liquid from escaping. Remove the butter from the heat and set it aside to cool.
  2. Combine the cooled brown butter, brown sugar, and white sugar in a large mixing basin. Mix everything together until it’s smooth. Combine the egg, egg yolk, and vanilla essence in a mixing bowl. Mix thoroughly.
  3. Combine the flour, salt, and baking soda in a separate basin. Half of the dry ingredients should be mixed into the wet until everything is combined. Slowly incorporate the remaining flour, a little at a time, pausing if the dough becomes too dry. * Stir in the chocolate and butterscotch chips until well combined. Don’t overmix the ingredients.
  4. Refrigerate the cookie dough for at least a half hour, or overnight, after scooping it into 1 Tablespoon size balls.
  5. Preheat the oven to 350°F and prepare a baking sheet with parchment paper when you’re ready to bake the cookies. Bake for 11 minutes, or until the borders are firm and the interiors have swelled up but are still gooey, spacing the cookie dough balls 2 inches apart.
  6. Before eating, transfer to a cooling rack to cool entirely. Enjoy!

Cookies with butterscotch and chocolate chips

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The “chocolate butterscotch cookies” are a chewy and delicious treat. They have a buttery flavor with the taste of chocolate chips. The cookies are baked in a rectangular shape, and they can be made in different sizes.

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