These Butterscotch Chocolate Chip Cookies are tender, chewy, and absolutely loaded with butterscotch and chocolate chips. Then, they’re finished with a sprinkle of flaky sea salt for a salty-sweet combo you’ll love!
Why You’ll Love This Recipe!
- There’s no need to chill the dough before baking them so you can whip these cookies up at the last minute!
- A little cornstarch added to the dough keeps them nice and soft for longer so you can make them ahead of time without sacrificing on taste or texture.
- They’re a delicious variation on my Chewy Chocolate Chunk Cookies!
- Using a little bit of cornstarch helps keep the cookies nice and soft and helps prevent them from spreading.
- Brown sugar adds moisture resulting in chewier cookies while white sugar helps the edges crisp up.
- A sprinkle of flaky sea salt on top of these decadent cookies balances out the sweetness.
Substitutions & Variations
- Use semi-sweet chocolate bars cut into chunks for a more interesting texture.
- For a deeper chocolate flavor, use dark chocolate chips instead of semi-sweet.
- Add 1 cup of lightly toasted chopped nuts, like pecans or walnuts, to the batter when mixing in the chips.
Step by Step Instructions
Step 1: In a bowl, whisk together flour, baking soda, baking powder, cornstarch, cinnamon, and salt.
Step 2: In a separate large bowl, cream together softened butter, sugar, and brown sugar.
Step 3: Add eggs and vanilla to the creamed butter and sugar and mix until combined.
Step 4: Add the dry ingredients to the wet and mix just until they are combined.
Step 5: Add the butterscotch and chocolate chips and mix them in using a rubber spatula or wooden spoon.
Step 6: Scoop about 2 tablespoons of dough per cookie onto a parchment-lined baking sheet.
Step 7: Bake the cookies at 350 degrees F for 10 to 12 minutes. Allow them to cool on the baking sheet for 2 minutes before sprinkling them with salt.
Step 8: Transfer the cookies to a wire rack to finish cooling. Enjoy!
Storage & Reheating
Storage – keep the cookies in an airtight container at room temperature for up to 1 week.
Reheating – To serve the cookies warm, place them on a baking sheet and place them in a 350-degree F oven for 3 to 5 minutes or just until warmed through.
Or, you can wrap 1 or 2 at a time in a damp paper towel and warm them in the microwave for about 15 seconds.
Freezing – you can freeze both the unbaked cookie dough balls and the baked cookies. Place them on a baking sheet and freeze for 2 hours. Then, transfer them to a freezer-safe bag to freeze for up to 3 months. Allow the baked cookies to thaw at room temperature or bake the frozen cookie dough balls (no need to thaw!) at 350 degrees F for about 12 minutes or until lightly browned.
Frequently Asked Questions
They are similar but slightly different. Butterscotch is made using brown sugar and caramel is made with granulated white sugar. You can use caramel chips in this recipe if you prefer.
Thanks to the thick dough and the addition of cornstarch, there is no need to chill the dough for this recipe. However, you can chill it if you want to make the dough ahead of time or to allow the flavors to develop.
This is likely due to either incorrectly measuring the flour or baking the cookies for too long. When measuring the flour, be sure to fluff the flour and then spoon it into a measuring cup before leveling it off. Then, when baking, be sure to pull the cookies out when the edges are lightly brown but the centers are still soft.
The cookies are more likely to spread the longer they’re left on the baking sheet. Be sure to transfer them to a wire rack after 2 minutes to prevent spreading.
Butterscotch Chocolate Chip Cookies
- 3 cups all-purpose flour spoon and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 cup salted butter softened
- 1 cup brown sugar packed
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 (12-ounce) bag semi-sweet chocolate chips
- 1 1/4 cups butterscotch chips
- flaky sea salt i.e. Maldon sea salt or fleur de sel
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside a wire rack.
- In a bowl, whisk the flour, baking soda, baking powder, cornstarch, cinnamon, and salt until combined.
- In a separate large bowl, cream together the butter, brown sugar, and sugar until well combined. Add the eggs and vanilla and mix until everything comes together
- Add the dry ingredients to the wet and mix just until they are combined.
- With a rubber spatula or wooden spoon, mix the butterscotch and chocolate chips into the cookie dough until they are evenly distributed.
- Scoop about 2 tablespoons of dough per cookie out onto the prepared baking sheet. (see notes)
- Bake for 10 to 12 minutes or just until the edges are lightly browned.
- Allow the cookies to cool on the baking sheet for 2 minutes. Then, sprinkle them with the flaky salt and transfer them to the wire rack to finish cooling.
- Measuring the flour: Fluff the flour and then spoon it out into the measuring cup before leveling it off. This will help prevent over-measuring the flour which can result in drier cookies.
- Scooping the dough: I like to use a 1.25-ounce ice cream scooper to portion out the cookie dough balls.
- Storage: Keep the cooled cookies in an airtight container at room temperature for up to 1 week or in a freezer-safe bag in the freezer for up to 3 months.
- Freezing: The unbaked cookie dough balls can be frozen for up to 3 months. Bake the frozen dough at 350 degrees F for about 12 minutes.