Essential Ingredients for Your Perfect Butterscotch Chocolate Chip Cookies

Understanding each ingredient’s role is key to mastering these delicious cookies. Below are detailed notes and substitution suggestions to help you achieve the best results.

Here’s what you will need to make these incredible butterscotch cookies:

• Flour: For the best texture in your chewy cookies, use plain, all-purpose flour. If you desire an even chewier bite, consider a combination of plain flour and bread flour, as the higher protein content in bread flour contributes to that desirable chewiness.
• Sugar: The choice of sugar significantly impacts flavor and texture. Light brown sugar is highly recommended for this butterscotch cookie recipe because it introduces wonderful caramel notes and adds to the moist, chewy texture. For versatility, you can also use white sugar (caster sugar) for a crisper edge, dark brown sugar for a deeper molasses flavor, or my preferred method: a balanced combination of both brown and white sugar.
• Butter: Unsalted butter is ideal as it allows you to control the salt content precisely. We’re using melted butter here, which is crucial for achieving that signature chewy texture and for making these truly no mixer cookies. Just be sure to melt it and allow it to cool slightly before mixing with other ingredients to prevent scrambling the egg.
• Mixed Spice (Optional): This ingredient is a fantastic addition if you want to infuse your cookies with a warm, festive, and seasonal flavor. A small amount of mixed spice, which typically includes cinnamon, nutmeg, and cloves, can truly elevate the aroma and taste. Feel free to substitute with a pinch of cinnamon or pumpkin spice if mixed spice isn’t available.
• Butterscotch Chips: These delicious golden morsels are the star of the show and a key ingredient for authentic butterscotch chocolate chip cookies. I often use Guittard butterscotch baking chips for their deep, distinctive caramel flavor. While they might be less common in some local supermarkets, they are readily available online. As an alternative, caramel fudge chunks or pieces, which are widely available, can provide a similar sweetness and chewiness.
• Chocolate Chips: You have freedom with your chocolate choice! I recommend semi-sweet chocolate chips because the butterscotch chips are already quite sweet, providing a good balance. However, dark or extra dark chocolate chips would also be an excellent choice, adding a deeper, more intense chocolate flavor that beautifully contrasts the butterscotch.
• Sea Salt Flakes: A crucial ingredient for creating truly exceptional salty sweet cookies. Flaky sea salt is the perfect finishing touch. It brilliantly cuts through the sweetness of both butterscotch and chocolate, preventing the cookies from being overly cloying. Moreover, it provides a lovely, delicate crunch in every bite, enhancing the overall sensory experience.
• Egg & Vanilla Extract: These bind the ingredients and add richness. Ensure your egg is at room temperature for better emulsification with the melted butter and sugars. High-quality vanilla extract will boost the overall flavor.
• Baking Soda: This leavening agent helps the cookies spread and become tender.

Crafting Your Butterscotch Chocolate Chip Cookies: Step-by-Step Guide

Making these easy butterscotch and chocolate chip cookies is a straightforward process. Follow these simple steps for perfect results every time:

Step 1: Wet Ingredients. In a large mixing bowl, combine the cooled melted butter with both brown and white sugars, then whisk in the egg and vanilla extract until smooth and well combined.

Step 2: Dry Ingredients. Gradually add the plain flour, baking soda, mixed spice (if using), and salt to the wet mixture. Use a rubber spatula to gently fold the ingredients together until just combined, being careful not to over-mix the dough.

Step 3: Add Chips & Chill. Gently fold in the butterscotch baking chips and chocolate chips until they are evenly distributed throughout the cookie dough. Once combined, cover the bowl and chill the dough in the refrigerator for at least 2 hours, or ideally, overnight.

Step 4: Scoop & Bake. Preheat your oven to 170°C (350°F). Scoop the chilled cookie dough into uniform balls (about 2 tablespoons each) and place them onto a parchment-lined baking sheet, ensuring enough space between each cookie for spreading. Bake for 10-11 minutes.

Step 5: Finish & Cool. Once baked, remove the cookies from the oven when their edges are light golden brown and their centers still appear slightly soft. Immediately sprinkle flaky sea salt on top of each warm cookie. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This crucial step allows them to set properly.

I tested this recipe using a cookie scoop that is approximately 2 tablespoons (30 ml) in size. This yields perfectly sized, substantial cookies with a satisfying chew. If you prefer smaller cookies and use a 1-tablespoon scoop, I recommend reducing the baking time to about 7-8 minutes to prevent them from becoming overbaked.

You’ll know your butterscotch chocolate chip cookies are done when their edges have turned a delicate light golden brown. Crucially, when you remove them from the oven, the centers should still appear soft and slightly underdone. This is intentional! The cookies will continue to cook and set through residual heat as they cool on the baking sheet, ensuring that coveted soft, chewy middle. It’s always better to slightly under-bake than to over-bake and end up with dry cookies.

Flat cookies are a common issue, and it’s most likely due to the cookie dough not being sufficiently chilled. Chilling the dough for the recommended time allows the melted butter to firm up and solidify. This means the butter melts more slowly in the oven, preventing the cookies from spreading too rapidly and helping them maintain their shape and thickness. Other factors can include using butter that was too warm, an oven that isn’t hot enough, or too much leavening agent.

Absolutely! Browning the butter before cooling it and adding it to the recipe will introduce an even deeper, nuttier, and more complex caramel flavor to your butterscotch cookies. It’s a wonderful way to elevate the taste further, though it does add an extra step to the preparation.

If butterscotch chips are unavailable, you have a few excellent alternatives. Caramel fudge chunks or even chopped-up caramel candies can be used to provide a similar sweetness and chewy texture. Alternatively, you could increase the amount of chocolate chips or use white chocolate chips for a different but equally delicious flavor profile.

• ▢ 225 g unsalted butter (melted and cooled)
• ▢ 150 g soft light brown sugar
• ▢ 50 g white caster or granulated sugar
• ▢ 1 large egg (room temperature)
• ▢ 2 teaspoon vanilla extract
• ▢ 220 g plain flour (all purpose flour)
• ▢ ½ teaspoon baking soda
• ▢ 1 teaspoon mixed spice (optional)
• ▢ ½ teaspoon salt
• ▢ 100 g butterscotch chips
• ▢ 100 g chocolate chips
• ▢ 2 tablespoon flaky sea salt

• 1. Prepare Baking Sheets. Line two large baking sheets with baking parchment and set them aside. If you only have one baking sheet, you will need to bake the cookies in two batches, allowing the sheet to cool slightly between batches.
• 2. Combine Wet Ingredients and Sugars. In a spacious mixing bowl, combine the cooled melted unsalted butter, both the soft light brown sugar and white caster/granulated sugar. Whisk them together until creamy, then incorporate the room temperature large egg and vanilla extract until the mixture is smooth and well blended.
  225 g unsalted butter, 150 g soft light brown sugar, 50 g white caster or granulated sugar, 1 large egg, 2 teaspoon vanilla extract
• 3. Add the Dry Ingredients. Sift or whisk together the plain flour, baking soda, optional mixed spice, and salt in a separate bowl. Gradually add this dry mixture to the wet ingredients. Use a rubber spatula to gently fold the mixture until the dry ingredients are just incorporated and no streaks of flour remain. Be careful not to over-mix, as this can lead to tough cookies.
  220 g plain flour, ½ teaspoon baking soda, 1 teaspoon mixed spice, ½ teaspoon salt
• 4. Fold in the Baking Chips. Gently fold in both the butterscotch chips and chocolate chips until they are evenly distributed throughout the cookie dough. To achieve that beautiful bakery-style look, you can reserve a handful of each type of chip to press onto the tops of the cookies immediately after they come out of the oven, while they are still warm and pliable.
  100 g butterscotch chips, 100 g chocolate chips
• 5. Scoop and Chill the Dough. Using a 2-tablespoon cookie scoop (or your hands), form the cookie dough into uniform balls. Place these dough balls on a separate plate or small baking sheet, then refrigerate the dough for a minimum of 2 hours, or ideally, overnight. This chilling process is crucial for preventing spread and enhancing flavor.
• 6. Bake Cookies. When you’re ready to bake, preheat your oven to 170°C (350°F). Arrange the chilled cookie dough balls on your prepared baking trays, ensuring they are spaced roughly 5cm (2 inches) apart. This allows for adequate spreading during baking. Bake for 10-11 minutes, or until the edges are beautifully set and light golden brown, while the centers still appear slightly soft and gooey.
• 7. Sprinkle Sea Salt Flakes and Cool. Carefully remove the cookies from the oven. Immediately sprinkle a generous pinch of flaky sea salt on top of each cookie while they are still warm. This enhances their sweet-salty profile and adds a lovely textural element. Allow the cookies to cool on the baking sheets for 5-10 minutes to set before carefully transferring them to a wire rack to cool completely.
  2 tablespoon flaky sea salt

To maintain their optimal freshness and chewiness, store your baked butterscotch chocolate chip cookies in an airtight container at room temperature for up to 5 days. For longer enjoyment, the cookie dough can be frozen for up to 3 months. To freeze, scoop the dough into individual balls, place them in a single layer on a large baking sheet or plate, and freeze until solid. Once frozen, transfer the dough balls to a freezer-friendly bag or container.

When you’re ready to bake from frozen, simply remove the desired number of dough balls and allow them to come to room temperature before baking according to the main recipe instructions.

Recipe Tips for Success:

1. For the absolute best texture and to prevent excessive spreading, ensure your cookie dough chills for a minimum of 2 hours, or ideally, overnight.
2. It’s considerably easier to scoop the dough into balls before you refrigerate it. Chilled dough becomes very firm and can be difficult to scoop evenly.
3. Always remove the cookies from the oven when they are still slightly pale in the middle and appear under-baked. They will continue to firm up and cook to perfection as they cool, resulting in a wonderfully soft and chewy interior.