Butterscotch Chocolate Chip Cookies
These thick and chewy butterscotch chocolate chip cookies are the perfect blend of sweet and salty with chewy centers and crispy edges.
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large egg yolks
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butterscotch chips
- 1/2 cup semi-sweet chocolate chips
- flaky sea salt, for sprinkling
Directions
- 1
Warm the butter in a large skillet over medium heat, stirring constantly, until browned. It will foam after a few minutes. Keep stirring until it smells nutty and you can see brown bits on the bottom.
- 2
Pour the butter into a mixing bowl, scraping in the brown bits with a spatula. Set aside to cool for 5 minutes.
- 3
Add the brown sugar, granulated sugar, and vanilla and whisk until very well combined, about 2 minutes. Then, whisk in the egg and egg yolks until smooth.
- 4
In a separate bowl, whisk the flour, cornstarch, baking soda, and salt to combine. Gently mix into the butter-sugar mixture until about halfway combined. Add the butterscotch and chocolate chips and mix just until no streaks of flour are visible.
- 5
Cover the bowl with plastic and chill the dough for an hour.
- 6
Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
- 7
Portion the dough with a 1/4 cup scoop. Arrange on the baking sheets with 3 inches between them and bake for 10-13 minutes or until the edges are lightly golden and the centers look slightly underbaked (12 large cookies).
- 8
Alternatively, scoop in 2 tablespoon-sized portions and space 2 inches apart. Bake for 9-11 minutes (24 standard cookies).
- 9
Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Enjoy!