Chocolate Chip Butterscotch Cookies
Crispy around the edges and ooey gooey in the center, these Chocolate Chip Butterscotch Cookies are irresistible. Loaded with two kinds of chips, vanilla and hints of cinnamon this recipe is a cookie addict's kryptonite.
Ingredients
- 1 3/4 cups all-purpose flour unbleached
- 1 tsp baking soda
- 3/4 tsp sea salt fine
- 1/2 tsp ground cinnamon
- 3/4 cup unsalted butter softened
- 1 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract pure
- 2 large eggs room temperature
- 1 cup dark chocolate chips divided
- 1 cup butterscotch chips divided
Instructions
- Whisk together flour, baking soda, salt, and cinnamon in a medium-sized bowl. Set aside.
- In a separate bowl, beat butter and both sugars with an electric mixer until light and creamy -- approximately 2 minutes.
- Add the vanilla and eggs then beat until incorporated.
- Reduce mixer speed to low then add dry ingredients to wet, mixing until almost combined and flour is still visible.
- Using a wooden spoon, mix in 3/4 cup of chocolate chips and 3/4 cup of butterscotch chips until evenly distributed. Do not overmix.
- Using a large, 2 Tablespoon-sized cookie scoop, scoop cookies out onto parchment lined baking sheets, spacing cookie balls 2 inches apart.
- Cover baking sheets with plastic wrap then chill in the refrigerator for a minimum of 2 hours or up to 2 days. (Mine chilled overnight.)
- Preheat the oven to 350F.
- Remove plastic wrap from baking sheets and bake cookies for 12-14 minutes or until the edges are set and centers are still soft. Avoid overbaking.
- Remove cookies from oven then press the remaining chocolate chips and butterscotch chips into the tops of warm cookies.
- Cool cookies on the baking sheet for 5 minutes then place cookies on a wire rack to cool completely.
- Store cookies in an airtight container at room temperature up to 5 days.