Description
These butterscotch chocolate chip cookies are what cookie dreams are made of – perfectly chewy centers with crisp edges and that irresistible caramel-chocolate combo that’ll have you reaching for seconds.
Ingredients
Scale
- 2¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (227g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) packed brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (175g) butterscotch chips
- 1 cup (175g) semi-sweet chocolate chips
- ½ cup (60g) chopped walnuts or pecans (optional)
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat softened butter for 1 minute until smooth. Add both sugars and cream together for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until incorporated.
- Gradually add dry ingredients to wet ingredients, mixing on low speed just until combined.
- Fold in butterscotch chips, chocolate chips, and nuts (if using) with a rubber spatula.
- Cover bowl with plastic wrap and refrigerate for at least 2 hours or up to 3 days.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Let dough sit at room temperature for 10 minutes, then scoop into 1½-tablespoon balls. Place 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until edges are golden but centers appear slightly underdone.
- Cool cookies on baking sheets for 5 minutes before transferring to wire racks to cool completely.