These butterscotch chocolate chip cookies are thick, soft, a bit chewy, and simply irresistible. If you like thick cookies with lots of flavor, then this recipe is for you.
Some people like thin cookies, others like thick, and I like both types as long as they have the right texture and flavor. I made this recipe many times until it was exactly what I wanted – thick cookies, slightly chewy from the brown sugar, perfectly sweet, and the addition of chocolate chip complements the caramel flavor of butterscotch.
What is butterscotch?
Butterscotch is a type of candy made by heating brown sugar and butter until the desired consistency. For this recipe, you will need the soft crack stage, which is between 137C-143C (270F-290F). The butterscotch chips used in this recipe are also made with a touch of heavy cream, which gives them a softer bite.
Recipe Ingredients
The ingredients you need for these butterscotch chocolate chip cookies are:
Bread flour, baking powder, salt, softened butter, granulated sugar, brown sugar, vanilla extract, egg, chocolate chips, and butterscotch chips.
How to make butterscotch chocolate chip cookies?
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Whisk flour, baking powder, and salt. Set aside.
Step 2: Beat butter with sugars and vanilla.
Step 3: Mix in the egg.
Step 4: Fold in the flour mixture until almost combined.
Step 5: Mix in the chocolate chips and butterscotch chips.
Step 6: Scoop and roll the cookies into golf-size balls.
Step 7: Cover the cookies and place them in the fridge for at least an hour.
Step 8: Place them on a parchment-lined baking tray.
Step 9: Bake the cookies and let them cool a bit before transferring them to a cooling rack.
Things to know before making this recipe
Before you bake the butterscotch chocolate chip cookies, they need to rest in the fridge for at least an hour, or even better, overnight. Depending on when you need them, you can also make them in the morning and bake them in the evening.
Make sure to use bread flour or flour with a high protein content, at least 12%. Bread flour makes the cookies chewier rather than caky.
Additions and substitutions
If you don’t have butterscotch chips, you can substitute caramel chips or chocolate caramel chips.
I don’t recommend substituting all-purpose flour for bread flour unless you don’t mind cookies that are more caky than chewy.
Storage and reheating
Store the baked cookies at room temperature for up to 5 days. To freeze the cookie dough, I suggest shaping the individual cookies (grab and bake as many as you want) and storing them in an airtight container or a ziplock bag in the freezer for up to 3 months.
Recipe FAQ
How to make thick cookies?
Here are a few tips on making thick cookies:
– Using flour with a higher protein content will make the cookies thicker and not spread as much as if using all-purpose flour.
– Make sure the butter is not too soft. It should be pliable, slightly cool, but not warm to the touch.
– Refrigerate the shaped cookies for at least an hour, or idealy 8-72 hours.
– Don’t press the cookies when shaping them, keep them in a round or tall dome shape.
What can be used instead of butturscotch chips?
Instead of butturscotch chips, you can use only chocolate chips, just double the amount. Other options are chewy caramel candies chopped into smaller pieces or even better chocolate-covered caramels, so yum!
More recipes to try
Chewy ginger spice cookies – These easy-to-make cookies are filled with the warm, comforting flavors of cinnamon, ginger, and nutmeg, and they’re the perfect way to indulge in a little bit of holiday cheer.
Brown butter chocolate chip oatmeal cookies – Every time I make them, they disappear super fast. The reason for that according to my husband is: “They are addictive.”
Ginger chocolate orange cookies – The perfect balance of candied ginger, chocolate chunks, and orange flavor. They are a bit chewy and soft but with a crunchy exterior.
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Butterscotch chocolate chip cookies
Ingredients
- 325 grams bread flour, 2 ½ cups
- 1 teaspoon baking powder
- ½ teaspoon salt
- 156 grams butter, soft, 11 tablespoons
- 50 grams granulated sugar, ¼ cup
- 100 grams brown sugar, ½ cup, packed
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 1/2 cup chocolate chip
- 1/2 cup butterscotch chips, 70 grams
Instructions
(For visual directions, see the step-by-step section above.)
- Whisk flour, baking powder, and salt. Set aside.
- Using a hand mixer or stand mixer with the paddle attachment, beat butter with sugars and vanilla until fluffy, about a minute.
- Mix in the egg.
- Add the flour mixture and beat until incorporated. (If using a hand mixer, it’s easier to switch using a silicon or wooden spatulа or even your hands, as it can get hard to keep it all in the bowl without shooting out of it.)
- At the end, mix in the chocolate chips and butterscotch chips.
- Form golf-size balls using a spoon or ice cream scooper. Cover them with plastic wrap and refrigerate them for at least 1 hour or overnight. You can also freeze them at this stage if you are not planning to bake them within 24 hours.
- Place them on a parchment-lined baking tray, leaving about 2 inches between each cookie.
- Bake at 350F on the middle rack for 12-14 minutes.
- Let them cool on the baking tray for 5 minutes, then transfer to a wired rack to completely cool. Enjoy!
These cookies are easy to make. They have the perfect balance of chocolate and butterscotch flavor with a chewy but soft texture.