Butterscotch Chocolate Chip Cookies
A delightful twist on classic cookies, combining rich butterscotch, indulgent chocolate chips, and crunchy pecans for a chewy treat perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Room temperature for easy mixing.
- 3/4 cup brown sugar, packed Adds moisture and richness.
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract For flavor enhancement.
- 2 large eggs At room temperature.
Dry Ingredients
- 2 cups all-purpose flour Use spoon method to measure.
- 1 teaspoon baking soda Leavening agent.
- 1/2 teaspoon salt Balances sweetness.
Mix-Ins
- 1 cup butterscotch chips For a rich flavor.
- 1 cup chocolate chips
- 1/2 cup chopped pecans Adds crunch.
Toppings
- Flaky sea salt for sprinkling Optional, for extra flavor.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add eggs one at a time, mixing well after each, then stir in the vanilla extract.
Mixing Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
Adding Mix-Ins and Baking
- Fold in the butterscotch chips, chocolate chips, and chopped pecans.
- Drop rounded balls of dough onto the prepared baking sheet, spaced two inches apart, and sprinkle with flaky sea salt if desired.
- Bake for 10-12 minutes until edges are golden brown and center is slightly soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For chewy cookies, do not overmix and consider chilling the dough for 30 minutes before baking. Store cookies in an airtight container for up to a week, or freeze for longer storage.