Brown Butter Butterscotch Chocolate Chip Cookies (No Chill) (Edit recipe)

Soft and chewy Butterscotch Chocolate Chip Cookies are made with brown butter and brown sugar and packed with lots of chocolate and butterscotch chips. This no-chill recipe comes together in no time for a delicious sweet treat. And you don't even need a mixer!

25 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	233
Fat:	13 g
Carbohydrates:	25 g
Protein:	5 g
Cholesterol:	22 g
Sodium:	164 mg
Fiber:	1 g
Sugars:	19 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 14

Ingredients

133 grams Unsalted Butter, (1/2 cup)
160 grams All Purpose Flour, (1 1/4 cups)
0.5 tsp Baking Soda
.5 tsp Baking Powder
.5 tsp Salt
110 grams Light Brown Sugar, (1/2 cup)
55 grams Granulated White Sugar, (1/4 cup)
2 tsp Vanilla Extract
1 whole Egg
120 grams Semi-Sweet Chocolate Chips, (3/4 cup)
120 grams Butterscotch Chips, (3/4 cup)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F/177°C. Line a large baking sheet with parchment paper.
In a small saucepan, melt the butter over medium-high heat. Cook, stirring occasionally, until the butter has brown specks through. Remove from the heat and transfer to a large bowl to cool.
In a medium bowl, whisk the flour, baking soda, baking powder, and salt.
To the cooled butter, add the sugars and whisk vigorously for 2 minutes, until a thick, light, and creamy consistency.
Whisk in the egg and vanilla until evenly combined.
Add the dry ingredients and fold until mostly combined.
Add the chocolate and butterscotch chips and continue mixing until completely combined.
Using a 2 tablespoon scoop, scoop the dough onto the baking sheet, leaving 2 inches of space between each cookie.
Bake for 10-12 minutes or until the edges are lightly golden brown and the centers are still light and slightly underbaked.
Allow to cool for 5 minutes on the hot sheet pan, then transfer to a wire cooling rack.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 4 days.Freezer: Scoop the dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough for 30 minutes, then transfer to a freezer-safe bag and freeze for up to 3 months.