Indulge in a delightful fusion of flavors with our "Easy Butterscotch Chip Chocolate Cookies"! Imagine sinking your teeth into a warm, gooey cookie that perfectly balances the rich taste of chocolate with the sweet, buttery notes of butterscotch. Whether you're baking for a special occasion or simply treating yourself, this recipe is your ticket to cookie paradise. With just 25 minutes from start to finish, you’ll be savoring these mouthwatering treats in no time. Get ready to impress your family and friends with cookies that are not only easy to make but also irresistible!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy, with a smooth, pale color.
- Add eggs one at a time to the butter-sugar mixture, mixing thoroughly after each addition. Beat in the vanilla extract until well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents and prevent clumping.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, which can result in tough cookies.
- Gently fold in the butterscotch chips and chocolate chips using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown and the centers look slightly soft but set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to allow them to firm up slightly.
- Transfer the cookies to a wire rack to cool completely. The cookies will continue to set as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months for longer storage.
Tips
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for easier mixing and a smoother dough.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined to keep your cookies soft and chewy.
- Chill the Dough: For an extra chewy texture, consider chilling the dough for 30 minutes before baking. This helps the flavors meld and prevents spreading.
- Perfect Baking Time: Keep an eye on your cookies while they bake; remove them from the oven when the edges are golden but the centers look slightly underbaked for that soft, gooey center.
- Storage Tips: Store your cookies in an airtight container to maintain freshness, and try freezing some for a quick treat later on!
Nutrition Facts
Calories: 180kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
