Butterscotch Chocolate Chip Cookies
Buttery smooth and utterly delicious, these Butterscotch Chocolate Chip Cookies will melt in your mouth with decadent richness! Loaded with Butterscotch Chips and Chocolate Chips, they're great for any occasion.
Servings: 14
Ingredients
- ½ cup Butter Cold Cut into Cubes
- ½ cup Brown Sugar 106g
- ¼ cup White Sugar 50g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- ¼ teaspooon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 3 teaspoon Cornstarch
- 1½ cups All-Purpose Flour 180g
- ½ cup Chocolate Chips Plus extra for garnish
- ½ cup Butterscotch Chips Plus extra for garnish
- ½ cup Pecans Chopped, Optional
- Flaked Sea Salt
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicone baking mat and set aside. Cut the cold Butter into cubes before you begin. Cream Butter and Sugars in a large mixing bowl with an electric mixer until fluffy. I always use my stand mixer with the paddle attachment and the large bowl that comes with it to make cookies. This will take about 2–3 minutes on medium or high speed with a hand mixer or stand mixer.
- Add the Egg and Vanilla Extract, and cream until light and fluffy. Scrape the sides of the bowl with a rubber spatula as needed to ensure you're using all the ingredients.
- Gradually add the dry ingredients of All-Purpose Flour, Baking Soda, Baking Powder, Cornstarch, and Salt to the butter mixture and mix until combined.
- Next, add the Chocolate Chips and Butterscotch Chips. Add the chopped Pecans, if you're using them.
- Fold the chips and nuts into the cookie dough with a spatula. Try not to overmix.
- Scoop the cookie dough into cookie dough balls using a #24 cookie scoop.
- Add additional chocolate chips and pecans on top of the cookie dough before baking.
- Bake at 350 degrees F for 8–10 minutes, or until the edges are set. The center will still be soft.
- Sprinkle with flaked sea salt (optional). Allow cookies to cool on the baking sheet for at least 5 minutes before moving to a wire rack to cool completely.
Notes
Storage
- Store: Store your chocolate chip pecan cookies in an airtight container or Ziplock bag once they have completely cooled. Cookies will stay fresh for up to 7 days but are best enjoyed within 3–4 days.
- Freeze: These cookies can be frozen for up to 3 months, which is perfect for preparing for the holidays! Store cookies in a freezer bag or freezer-safe container in the freezer for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together.This recipe makes approximately 14 cookies using a size #24 cookie scoop (3 tablespoons).
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