Butterscotch Chocolate Chip Cookies
These Butterscotch Chocolate Chip Cookies are made with nutty brown butter, are chewy on the inside, packed with golden butterscotch morsels and are so soft. They are a really special cookie that requires no stand mixer, no chill time and the flavor is just next level delicious!
Servings 12 cookies
Ingredients
- 8 Tbsp. unsalted butter
- 1 cup all purpose flour
- 3/4 cup cake flour
- 1/2 cup rolled oats
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 Tbsp. vanilla extract (yes, a tablespoon!)
- 3/4 cup butterscotch chips
- 1/2 cup mini chocolate chips
- garnish: flaky sea salt
Instructions
- Brown the butter: In a stainless steel skillet over medium heat, melt the butter. Swirl the pan occasionally to help the butter melt evenly. The butter will begin to foam, and then the foam will begin to subside and you’ll start to see tiny specks at the bottom of the pan, stir with a heat resistant spatula or wooden spoon and constantly stir and scrape so milk solids that are browning don’t stick. (These are what give brown butter it’s yummy flavor.) As soon as the butter turns chestnut brown and omits a nutty aroma, remove the pan from the heat and scrape the brown butter and all of the delish brown bits into a heat proof bowl. It’s important to remove to a bowl immediately so the residual heat from the pan doesn’t burn the butter. Set aside & cool while you prepare the rest of the cookies.8 Tbsp. unsalted butter
- Preheat the oven to 375°F and line 2 baking sheets with silicone baking mats or parchment paper.
- Whisk together the dry ingredients in a medium sized mixing bowl: flour, cake flour, oats, cornstarch, baking soda, baking powder and salt. Set aside.1 cup all purpose flour, 3/4 cup cake flour, 1/2 cup rolled oats, 1 tsp. cornstarch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
- Whisk together the brown sugar, granulated sugar and slightly cooled brown butter in another medium sized mixing bowl. Then whisk in the eggs, one at a time, and vanilla extract until combined.1/2 cup dark brown sugar, packed, 1/4 cup granulated sugar, 2 large eggs, room temperature, 1 Tbsp. vanilla extract (yes, a tablespoon!)
- Fold in the flour mixture.
- Add in the butterscotch chips and mini chocolate chips and combine.3/4 cup butterscotch chips, 1/2 cup mini chocolate chips
- Use a cookie scoop to scoop cookie dough onto prepared baking sheets. (You should have ~10-12 cookies). The dough may be a little sticky at first but not too difficult to work with.
- Bake in the preheated oven for 9-11 minutes or until the edges are slightly golden brown and the centers look done but still gooey. Remove from the oven.
- Sprinkle the tops with flaky sea salt and garnish with more butterscotch chips or chocolate chips if desired. ENJOY!garnish: flaky sea salt
Video
Notes
- Freeze baked cookies for up to 3 months.
- Store at room temperature for 3-5 days in an air-tight container.