Butterscotch Chocolate Chip Cookies
These butterscotch chocolate chip cookies are a heavenly treat with crisp chewy edges and soft centers. They are full of rich butterscotch taste and gooey dark chocolate chips.
Equipment
- Electric Mixer
- 2 cookie sheets
Ingredients
- ½ cup unsalted butter softened
- ½ cup light brown sugar
- ½ cup granulated white sugar
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chunks
- ¾ cup butterscotch chips chopped
- Flaky sea salt optional
Instructions
- In a bowl whisk together flour, baking soda and salt.
- In a bowl of your stand mixer or using a hand mixer, beat softened butter and both sugars until light and pale for about 2-3 mins.
- Add the egg and beat for another 1-2 mins. Beat in the vanilla extract.
- To the butter mixture stir in the flour mixture, butterscotch and chocolate chunks until just combined and you don't see any specs of flour.
- Using a large cookie scoop, roll out as many cookie balls out of the dough as possible.Cover the dough in plastic wrap and refrigerate for an hour .
- When ready to bake, pre-heat the oven to 175C (350 F). Line two large baking trays with non-stick parchment paper or silicone mat.
- Arrange the balls evenly amongst baking trays and bake for 10-11 mins until golden.
- Sprinkle the cookies with the sea salt and let them cool on the pan for about 5 mins.Remove from pan and cool completely on wire racks.Enjoy!
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