Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
If you’re out of butterscotch chips, no worries! You can substitute with white chocolate chips for a different yet delicious twist or mix them with peanut butter chips for an extra layer of flavor.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes. This step is key to achieving that perfect cookie texture.
- Add the vanilla extract and eggs, one at a time, mixing well after each addition. Remember to scrape down the sides of the bowl to ensure everything is well combined.
- Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined. Over-mixing can lead to tough cookies, so be gentle.
- Fold in the butterscotch and chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This little patience step is key to achieving the perfect chewiness!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International