Brown Butter Butterscotch Chocolate Chip Cookies (No Chill)
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!
Ingredients
- 133 grams133 grams133 grams Unsalted Butter, (1/2 cup)
- 160 grams160 grams160 grams All Purpose Flour, (1 1/4 cups)
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- .5 tsp.5 tsp.5 tsp Baking Powder
- .5 tsp.5 tsp.5 tsp Salt
- 110 grams110 grams110 grams Light Brown Sugar, (1/2 cup)
- 55 grams55 grams55 grams Granulated White Sugar, (1/4 cup)
- 2 tsp2 tsp2 tsp Vanilla Extract
- 1 whole1 whole1 whole Egg
- 120 grams120 grams120 grams Semi-Sweet Chocolate Chips, (3/4 cup)
- 120 grams120 grams120 grams Butterscotch Chips, (3/4 cup)
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Process
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.
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About This Recipe
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Baked Goods Coconut Free Cookies Nightshade Free Nut Free Pescetarian Shellfish Free VegetarianThis 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. |
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