Butterscotch Chocolate Chip Cookies

These Butterscotch Chocolate Chip Cookies are a sweet and satisfying treat that combines the richness of butterscotch with the indulgence of chocolate chips. The result is a cookie that’s perfectly chewy with a little crunch, making it an irresistible snack for any occasion. The mix of semisweet chocolate chips, creamy butterscotch chips, and a hint of cinnamon offers a delightful twist on the classic chocolate chip cookie. The addition of chopped pecans provides a nutty crunch that enhances the flavors and texture. Whether you’re baking for a family gathering, a holiday party, or just treating yourself to something sweet, these cookies are sure to be a crowd-pleaser. With minimal prep and simple ingredients, these cookies come together in no time and offer the perfect balance of flavors. Plus, a sprinkle of flaky sea salt on top adds a touch of sophistication and an extra layer of flavor. If you love rich, sweet, and buttery cookies, these are the ones you’ve been searching for.

Why You’ll Love This Recipe

1. Perfect Balance of Sweetness

The combination of butterscotch chips and semisweet chocolate chips creates a perfect balance of sweet and slightly bitter, making each bite incredibly satisfying.

2. Easy to Make

With simple ingredients and a quick prep time, these cookies are ideal for both novice bakers and seasoned pros.

3. Chewy and Delicious

The texture of these cookies is irresistibly chewy with just the right amount of crunch from the pecans and a delightful sprinkle of sea salt.

4. Versatile Flavor

The butterscotch and chocolate chips work beautifully together, but you can easily adjust the flavor by adding more or less of each or even swapping in different types of chocolate.

5. Ideal for Any Occasion

Whether you’re baking for a special event, holiday, or just because, these cookies are perfect for any occasion. They also make great gifts!

Ingredients

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Cinnamon
• Unsalted butter (melted)
• Light or dark brown sugar (packed)
• Granulated sugar
• Vanilla extract
• Large egg
• Semisweet chocolate chips
• Butterscotch chips
• Chopped pecans (optional)
• Flaky sea salt (for sprinkling)

Variations

1. Nut-Free Version: Omit the pecans for a nut-free cookie. You could also add more butterscotch chips or chocolate chips for extra flavor.
2. Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these cookies.
3. Add More Spice: If you love warm spices, try adding a pinch of nutmeg or a little more cinnamon to the dough for an extra kick of flavor.
4. White Chocolate: Swap out the semisweet chocolate chips for white chocolate chips for a different twist.
5. Bigger Cookies: For extra-large cookies, use a 2-tablespoon cookie scoop and bake for a few extra minutes.

How to Make the Recipe

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.

Step 2: Prepare Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

Step 3: Mix Wet Ingredients

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract, and whisk again until fully combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

Step 5: Add the Chips and Nuts

Fold in the semisweet chocolate chips, butterscotch chips, and chopped pecans (if using). The dough will be thick and slightly sticky.

Step 6: Scoop and Shape Cookies

Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading. Optionally, sprinkle the tops of the cookies with a little flaky sea salt for a touch of contrast.

Step 7: Bake

Bake the cookies in the preheated oven for 10-12 minutes or until the edges are golden and the centers are set. The cookies will continue to firm up as they cool.

Step 8: Cool and Serve

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Tips for Making the Recipe

1. Don’t Overmix the Dough: Overmixing can result in tough cookies. Stir just until the dry ingredients are incorporated into the wet ingredients.
2. Chill the Dough (Optional): For thicker cookies, chill the dough for at least 30 minutes before baking.
3. Adjust the Sweetness: If you prefer a less sweet cookie, reduce the amount of sugar or use dark chocolate chips instead of semisweet chocolate chips.
4. Use Room Temperature Butter: If you’re short on time, you can microwave the butter to melt it, but make sure it’s not too hot when you mix it with the sugars.
5. Check for Doneness Early: Keep an eye on the cookies as they bake. If they’re starting to turn golden brown at the edges, it’s time to take them out.

How to Serve

These cookies are delicious on their own, but they also pair wonderfully with a glass of milk, a scoop of vanilla ice cream, or a warm cup of coffee or tea. They also make a wonderful addition to dessert platters at parties or gatherings.

Make Ahead and Storage

Storing Leftovers

Store the cooled cookies in an airtight container at room temperature for up to 4-5 days. For best results, place a piece of parchment paper between layers of cookies to keep them from sticking together.

Freezing

You can freeze cookie dough for later use! Scoop the dough onto a baking sheet and freeze until firm, then transfer the dough balls to a freezer-safe bag. When ready to bake, preheat the oven and bake the frozen dough for an additional 2-3 minutes.

Reheating

If you have leftover cookies, warm them up in the microwave for 10-15 seconds to restore their softness and gooeyness. Or, reheat them in the oven at 300°F (150°C) for a few minutes.

FAQs

1. Can I use margarine instead of butter?

You can use margarine in place of butter, but it may slightly affect the texture and flavor of the cookies.

2. Can I omit the cinnamon?

Yes, if you’re not a fan of cinnamon, you can omit it, though it does add a nice warmth to the flavor.

3. Can I use a different type of nut?

Yes! Walnuts or almonds would also work well in this recipe if you prefer a different type of nut.

4. How can I make these cookies softer?

If you prefer softer cookies, slightly underbake them by 1-2 minutes.

5. Can I freeze the dough?

Yes, you can freeze the dough balls. Simply scoop the dough, freeze on a baking sheet until firm, and then transfer to a freezer-safe bag.

6. Can I make these cookies without nuts?

Yes, you can leave out the pecans if you prefer a nut-free version of these cookies.

7. Can I add more chips?

Yes, you can increase the amount of chocolate or butterscotch chips if you prefer a more loaded cookie.

8. Why did my cookies spread too much?

If your cookies spread too much, it could be because the dough was too warm. Chilling the dough before baking can help prevent excessive spreading.

9. How long do these cookies last?

These cookies will stay fresh for up to 4-5 days if stored in an airtight container at room temperature.

10. Can I substitute the granulated sugar with another sweetener?

You can try using coconut sugar or a sugar substitute, but it may alter the texture and flavor of the cookies slightly.

Conclusion

Butterscotch Chocolate Chip Cookies are the perfect treat for any cookie lover. With their rich, chewy texture, sweet and salty combination, and hints of cinnamon, they’re sure to be a hit at your next gathering or as an everyday snack. Whether you enjoy them with a glass of milk or a cup of coffee, these cookies will quickly become a go-to recipe for satisfying your sweet tooth.

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