Chocolate Chip Butterscotch Cookies
The BEST chocolate chip butterscotch cookie recipe! Easy one-bowl recipe - no stand mixer required and no chill time. Soft and chewy butterscotch cookies with chocolate chips and a touch of sea salt!
Ingredients
- ½ cup unsalted butter softened at room temperature
- ½ cup light brown sugar firmly packed
- ¼ cup superfine granulated sugar or caster sugar
- 1 large egg at room temperature
- ½ teaspoon vanilla extract
- 1¼ cup all purpose flour or plain flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 6 oz butterscotch morsels
- 4 oz milk chocolate chips or chunks
- 2 teaspoon flaked sea salt optional for decoration
Instructions
- Begin by preheating your oven to 350°F (175C/155C Fan) - place your cookie sheet in the oven while it preheats.
- In a large mixing bowl, beat together your softened butter and sugars until light and well combined - about 2 minutes with a handheld electric beater.
- Add the egg and vanilla, beating to incorporate.
- Sift the flour, baking powder, baking soda, salt and ground cinnamon straight into the batter and stir together using a spatula, ensuring no flour remains unmixed.
- Finally, add most of the butterscotch morsels and chocolate chips, reserving a small handful of each for adding to the cookies just before baking. Stir the dough together to distribute the chips.
- Remove you pre-heated baking sheet from the oven and line with a sheet of parchment paper.
- Scoop balls of cookie dough and place well spaced the piece of parchment. Using a dampened palm gently press the top of each dough ball to flatten slightly and then add a couple of the reserved butterscotch morsels and chocolate chips.
- Bake in the centre of the preheated oven for about 13 minutes (watching for the edges to start turning golden). Then remove from the oven and sprinkle with sea salt flakes if using. Allow to cool on the cookie sheet for about 2 minutes before removing to a wire rack to finish cooling.
- Repeat the baking process until you have finished using up your dough. (see note)
Notes
This recipe makes 16 cookies if using an OXO #40 scoop, which dollops about 1.5 tablespoons of dough per cookie. Depending on the size of your oven and the number of cookie sheets you have available, you can bake all at once. I do mine in 2-3 batches as my oven is pretty small.
Nutrition
Calories: 206kcalCarbohydrates: 32gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 399mgPotassium: 46mgFiber: 0.3gSugar: 22gVitamin A: 203IUVitamin C: 0.003mgCalcium: 20mgIron: 1mg
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