Can I freeze extra cookie dough?

Yes! Not in need of a whole dozen cookies? Just scoop the remainder of the cookie dough into individual balls and place in a freezer bag until ready to use. Before baking, remove the dough balls from the freezer and allow them to come close to room temperature before baking. You may need to add a couple minutes onto the bake time with this method.

Should I chill my cookie dough before baking?

With this recipe you don't have to, but it can make the cookies even tastier! If you allow the dough to sit in the fridge overnight, the cookies may be even chewier and have a deeper flavor.

What is butterscotch?

Butterscotch is made by heating brown sugar and butter on the stove until is reaches the "soft crack" stage between 270°F and 290°F— a little longer and it becomes toffee. Caramel is similar to butterscotch but is made with white granulated sugar instead of brown sugar.

Butterscotch Chocolate Chip Cookies

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5 from 1 review

These super easy butterscotch chocolate chip cookies are crispy on the outside and moist and chewy on the inside. Flaky sea salt over top balances out the sweetness of the butterscotch and brings out the chocolate flavor.

Author: Kaylee Hagen
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: ~22 minutes
Yield: 12 cookies 1x
Category: Dessert
Method: Bake
Cuisine: American

Ingredients

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1 1/2 cups (180g) all-purpose flour, spooned and leveled
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (113g) unsalted butter, softened to room temperature
1/2 cup (106g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup (170g) semi-sweet chocolate chips
1 cup (170g) butterscotch chips
flaky sea salt for garnish

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Instructions

Preheat oven to 350°F and line two large baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, cream the butter, brown sugar, and granulated sugar until lighter in color and fluffy.
Add the egg and vanilla and mix to combine.
In a separate bowl, mix the flour, baking powder, baking soda, and kosher salt.
Slowly mix the dry ingredients into the wet ingredients then fold in the chocolate and butterscotch chips.
Using a 2 tablespoon cookie scoop, scoop out 12 balls of cookie dough and arrange 6 of them on each lined baking sheet.
Bake one pan of cookies at 350°F for 11-14 minutes. Remove from the oven and allow to cool for 5 minutes before transferring them to a cooking rack. Finish with a sprinkle of sea salt. Repeat with second pan of cookies.

Notes

Storage: Store in an airtight container for up to 3 days or in the fridge for up to 5 days. Freeze in an airtight container for up to 2 months for maximum freshness.

Nutrition

Serving Size: 1 cookie
Calories: 329
Sugar: 34.4 g
Sodium: 169.5 mg
Fat: 14 g
Saturated Fat: 8.6 g
Trans Fat: 0 g
Carbohydrates: 49.3 g
Protein: 3.6 g
Cholesterol: 37.1 mg

Find it online: https://honeyibakedacake.com/butterscotch-chocolate-chip-cookies/