Butterscotch Chocolate Chip Cookies

Sweet butterscotch and chocolate chip loaded cookies!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 175kcal

Author Whitney Wright

Ingredients

1 3/4 cups all purpose flour
1 teaspoon cornstarch
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
10 tablespoons unsalted butter softened to room temperature
3/4 cup dark brown sugar packed
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup semi sweet chocolate chips
3/4 cup butterscotch chips
flaky sea salt for sprinkling overtop

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl combine the flour, cornstarch, baking powder, baking soda, salt, and cinnamon. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream the softened butter, dark brown sugar, and granulated sugar on medium speed for 2 minutes. Add the vanilla extract and egg and beat again.
Scrape down the sides of the bowl with a rubber spatula. Pour in the dry ingredients and mix until just combined. Add the chocolate chips and butterscotch chips and mix until just incorporated.
Using a 2 T sized cookie scoop, portion the dough and place the cookie dough balls on the prepared baking sheet. I have room to bake 12 at a time.
Bake for 9-12 minutes or until the edges are set and lightly golden. The centers will still appear soft. Remove from the oven and sprinkle each cookie with flaky sea salt, if desired. Let sit on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Store in an airtight container at room temperature for 3-4 days or in the fridge for 1 week.

To freeze, let the cookies cool completely and wrap them individually in plastic wrap and store in an airtight container or Ziplock bag. Store in the freezer for 1-2 months.

To freeze cookie dough, roll into cookie dough balls and flash freeze on a baking sheet in the freezer until solid (about 20 minutes). Transfer to a ziplock bag or airtight container and store in the freezer for up to 1-2 months. Remove and bake from frozen (you may need to add another minute to the bake time).

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