Chewy Butterscotch Chocolate Chip Cookies: The Ultimate One-Bowl Recipe
Butterscotch chocolate chip cookies are more than just a dessert; they’re an elevated experience of a beloved classic. Imagine biting into a cookie that’s perfectly soft and delightfully chewy, bursting with the rich, buttery notes of butterscotch and generous amounts of melty chocolate chips. This isn’t just another cookie recipe; it’s a game-changer, designed for simplicity and incredible flavor. Best of all, these indulgent treats come together effortlessly in just one bowl, making them perfect for busy bakers. In a mere 30 minutes, you can go from craving to savoring these irresistible cookies!
These chewy butterscotch chocolate chip cookies draw inspiration from my acclaimed bakery-style chocolate chip cookies, but with a clever twist: melted butter. This subtle change is key to achieving that irresistibly chewy center and perfectly crispy edges that make these cookies truly stand out. As a former pastry chef, I appreciate recipes that deliver professional-level results without the fuss, and these one-bowl wonders fit the bill perfectly – no special equipment required!
What makes these cookies so extraordinary? An extra egg yolk plays a crucial role, ensuring a wonderfully tender and gooey texture. Furthermore, a hint of coffee (using espresso powder) and a touch of sea salt are added to meticulously balance the sweetness of the butterscotch and chocolate, creating a depth of flavor that’s truly satisfying. Ready in just 30 minutes, they’re not just a must-try; they’re a revelation for anyone who adores butterscotch and a good cookie!
If you’re looking for more quick and easy, no-chill cookie recipes that don’t compromise on flavor, be sure to explore my other favorites: chocolate chip raspberry cookies, the uniquely delicious miso chocolate chip cookies, or the delightful crunch of toffee chocolate chip cookies!
Table of Contents
All About Butterscotch Chips
Butterscotch chips are delightful sweet morsels primarily crafted from brown sugar and butter, giving them a distinctively rich, buttery, and slightly burnt caramel flavor profile. This unique blend results in a taste that is often compared to caramel, but with its own subtle nuances, including hints of molasses and a deeper, more complex sweetness.
What sets them apart in baking, especially in recipes like these butterscotch chocolate chip cookies, is their smooth melting consistency. Unlike some chocolate chips that can seize or become grainy, butterscotch chips melt beautifully, dispersing their warm, sweet flavor evenly throughout the cookie dough. They contribute not only a fantastic taste but also a lovely, moist texture to your baked goods. You can easily find these golden gems in the baking aisle of most grocery stores, or conveniently order them through online retailers like Amazon. Should butterscotch chips be unavailable, high-quality caramel chips make an excellent and equally delicious substitution, providing a similar depth of flavor and sweetness.
Why You’ll Love This Recipe
There are countless reasons why these Chewy Butterscotch Chocolate Chip Cookies will become your new go-to recipe. First, the incredible flavor combination is simply irresistible. The classic comfort of chocolate chips meets the nostalgic, rich sweetness of butterscotch, creating a harmonious blend that’s greater than the sum of its parts. Then there’s the texture – thanks to the melted butter and extra egg yolk, these cookies boast a perfectly chewy interior with just the right amount of crispness at the edges, a bakery-style dream come true.
Beyond taste and texture, this recipe shines for its sheer convenience. It’s a true one-bowl wonder, minimizing cleanup and maximizing your enjoyment. With no chilling required, you can whip up a batch from start to finish in about 30 minutes, making them ideal for last-minute cravings or unexpected guests. The touch of coffee powder isn’t just a fancy addition; it expertly cuts through the sweetness, ensuring each bite is perfectly balanced and prevents the cookies from being cloyingly sweet. This recipe isn’t just about making cookies; it’s about creating joyful moments with minimal effort.
Essential Tips for Perfect Cookies
1. Measure the flour accurately. This is arguably the most critical step in baking. Over-measuring flour is a common pitfall that can lead to dense, dry, and crumbly cookies rather than the soft, chewy texture we’re aiming for. The “spoon-and-level” method is highly recommended: use a spoon to lightly fluff the flour in its container, then spoon it into your measuring cup, and finally level it off with the back of a knife without packing it down. For the most precise and consistent results, invest in a kitchen scale. Measuring by weight (grams) eliminates variability and guarantees the perfect flour-to-liquid ratio every time.
2. Use a spring-loaded cookie scoop. Achieving uniform cookies isn’t just about aesthetics; it’s crucial for even baking. Cookies that are all the same size will bake at the same rate, preventing some from being overdone while others are still raw in the middle. A spring-loaded cookie scoop not only ensures consistent portioning but also makes the dough-dropping process incredibly quick and clean, saving you time and mess. This simple tool is a bakery secret for a reason!
3. Bake on high-quality baking sheets. The type of baking sheet you use significantly impacts the final texture of your cookies. Heavy-duty, non-stick sheets are ideal as they distribute heat more evenly, preventing hot spots that can burn your cookies. Keep in mind that lighter-colored baking sheets reflect heat, resulting in a softer, chewier cookie with a less browned bottom. Conversely, darker sheets absorb more heat, promoting a crispier bottom and often a darker overall bake. Choose your sheet wisely based on your desired cookie texture, and always line them with parchment paper or a silicone baking mat for easy release and consistent results.
Ingredient Notes and Substitutions
Unsalted Butter: The use of melted butter in this recipe is a deliberate choice for achieving that super chewy texture and slightly crispy edge. Make sure it’s melted until liquid but not scorching hot, and allow it to cool slightly before mixing with other ingredients to prevent scrambling the eggs. Using unsalted butter gives you control over the overall saltiness of the cookies.
Brown Sugar & Granulated Sugar: The combination of both sugars is essential. Light brown sugar contributes to the moistness and chewiness of the cookies, thanks to its molasses content, and adds a lovely caramel note. Granulated sugar helps with spread and crispness, creating the perfect balance of textures. Do not swap one for the other entirely if you want the intended results.
All-Purpose Flour: As mentioned in our tips, accurate measurement is key. Flour provides the structure for our cookies. Avoid gluten-free flour blends unless you are experienced with adapting cookie recipes, as they can significantly change the texture and liquid absorption.
Baking Soda: This leavening agent reacts with the acidic brown sugar to create carbon dioxide bubbles, contributing to the cookies’ rise and chewy texture. Ensure your baking soda is fresh for optimal results.
Fine Sea Salt: A crucial ingredient that elevates all the other flavors. Salt not only balances the sweetness of the sugars and chips but also enhances the rich butterscotch and chocolate notes. Don’t skip it!
Chocolate chips: The addition of chocolate chips is paramount to balancing the sweet, caramel-like butterscotch flavor. For a classic taste, I recommend using semi-sweet chocolate chips, but dark chocolate chips or even high-quality chopped chocolate (as I use in my coffee chocolate chip cookies) will offer a more intense chocolatey contrast. For those who prefer a sweeter cookie, milk chocolate or white chocolate chips are delightful alternatives, each bringing its own unique creaminess to the mix.
Coffee: A secret weapon in many dessert recipes, a touch of coffee or espresso powder doesn’t make your cookies taste like coffee, but rather deepens the chocolate and butterscotch flavors while expertly cutting through the overall sweetness. I highly recommend using espresso powder or instant coffee for the best results, as they dissolve easily and offer concentrated flavor without adding excess liquid. This subtle addition truly rounds out the flavor profile.
Egg yolk: If you’ve previously baked my M&M chocolate chip cookies, you’ll know the magic of an extra egg yolk. This small but significant addition is the key to achieving that wonderfully chewy texture and lusciously gooey center that makes these cookies so addictive. The extra fat from the yolk tenderizes the dough, while the lecithin acts as an emulsifier, contributing to a richer mouthfeel and preventing the cookies from becoming too crumbly.
Vanilla Extract: Pure vanilla extract adds warmth and depth to the cookie flavor. Use good quality vanilla for the best results.
Recipe Instructions
For the precise ingredient measurements and full, detailed instructions, please refer to the comprehensive recipe card located further down on this page!
Step 1: Melt the butter. Gently melt the butter until it’s completely liquid, being careful not to let it scorch or brown. Once melted, stir in the espresso powder (or instant coffee) until fully dissolved. It’s crucial to set this mixture aside and allow it to cool to room temperature before incorporating it into the other ingredients. This step prevents the eggs from cooking when added.
Step 2: Whisk in the sugar. Once your butter and coffee mixture has cooled, pour all of it into a large mixing bowl. Add both the granulated sugar and the packed light brown sugar. Whisk vigorously for a full 1 minute until the sugars are completely dissolved and well combined with the butter. This vigorous whisking creates a smooth base and helps develop the cookie’s texture.
Step 3: Mix in the wet ingredients. To the butter and sugar mixture, whisk in the full egg, the extra egg yolk (remember, this is for chewiness!), and the vanilla extract. Continue to whisk until all these wet ingredients are thoroughly combined and the mixture is smooth and emulsified. This usually takes about 30 seconds to a minute.
Step 4: Fold in the dry ingredients. In a separate bowl, whisk together your accurately measured flour, baking soda, and fine sea salt. Gradually add this dry mixture to your wet ingredients, using a rubber spatula to gently fold them in. Mix only until *almost* combined. It’s perfectly fine, and even desirable, to have a few small pockets of dry flour remaining at this stage. Overmixing the flour can lead to tough cookies.
Step 5: Mix in the chocolate chips and butterscotch chips. Now, add your generous portions of both butterscotch chips and semi-sweet chocolate chips to the dough. Continue folding with your spatula until the chips are evenly distributed and no dry streaks of flour remain. Once thoroughly combined, set the bowl of dough aside for approximately 10 minutes. This brief resting period allows the flour to fully hydrate and the dough to firm up slightly, making it much easier and less sticky to scoop precise, consistent cookie balls.
Step 6: Scoop and bake! Using your preferred cookie scoop (a 2-tablespoon size works perfectly for these), portion out the butterscotch cookie dough onto the prepared baking sheets. Remember to leave enough space between each cookie for spreading. Bake one tray at a time in your preheated oven until the edges are beautifully golden brown and the centers still look delightfully soft and slightly underbaked. This ensures a chewy interior. Immediately after taking them out of the oven, press a few extra butterscotch and chocolate chips onto the tops of each warm cookie for that irresistible “bakery-style” look. Allow the cookies to cool completely on the baking pan on a wire rack before handling; this allows them to set and further develop their perfect chewy texture. Then, enjoy your homemade masterpieces!
How to Get Bakery-Style Results
Scoot the cookies after baking. This is a brilliant trick for achieving those coveted perfectly round, bakery-worthy cookies. Immediately after you pull the baking sheet from the oven, while the cookies are still warm and pliable, use a large round cookie cutter (larger than your cookie) or an upside-down glass jar. Place it over a cookie and gently “scoot” the edges inward in a circular motion. This simple action reshapes any irregular edges into a flawless circle, making your cookies look professionally made.
Don’t skip the extra toppings. For that irresistible visual appeal and an extra burst of flavor, this step is non-negotiable! As soon as the cookies emerge from the oven, while they are still hot and soft, press a few additional butterscotch and chocolate chips onto the tops of each cookie. The residual heat will slightly melt them, creating those beautiful pools of chocolate and butterscotch. This not only makes them look more appetizing but also adds a delightful textural contrast with every bite.
Sprinkle with flaky sea salt after baking. To truly elevate these butterscotch chocolate chip cookies and provide a sophisticated counterpoint to their inherent sweetness, a final sprinkle of flaky sea salt is essential. Apply it immediately after pressing on the extra chips. The delicate crunch and burst of salinity enhance the complex flavors of the butterscotch and chocolate, preventing them from being overly sweet and leaving a memorable impression. This touch of saltiness is what truly distinguishes a good cookie from an extraordinary one.
Storage and Freezing
Proper storage is key to enjoying your delicious butterscotch chocolate chip cookies for days to come, or even preparing ahead for future cravings!
Storage for Baked Cookies: Once completely cooled, leftover baked cookies can be stored in an airtight container. Keep them at room temperature for optimal freshness, where they will remain delightfully soft and chewy for 2-3 days. For longer storage, you can refrigerate them for up to a week, though their texture may become slightly firmer. Simply let them come to room temperature before enjoying, or warm briefly in the microwave for a fresh-baked feel.
Freezing Cookie Dough: This recipe is fantastic for make-ahead convenience! To freeze the dough, scoop individual cookie dough balls onto a parchment-lined baking sheet and flash freeze them for about an hour until solid. Once firm, transfer the frozen dough balls to a freezer-safe bag or an airtight container. They can be stored in the freezer for up to 3 months. When you’re ready to bake, simply arrange the frozen dough balls on a prepared baking sheet and allow them to come to room temperature for about 30-60 minutes before baking according to the recipe instructions. This ensures even baking and the perfect texture without having to chill the dough first!
FAQs
Butterscotch is characterized by a rich, buttery flavor with deep notes of caramel and a hint of molasses. Its profile is quite similar to caramel but often has a slightly more complex and “burnt sugar” undertone, giving it a distinct and beloved taste. It’s often described as a warm, comforting sweetness.
If butterscotch chips are difficult to find, the best substitution would be high-quality caramel chips. They offer a very similar flavor profile and will melt beautifully into your cookies, providing a comparable richness and sweetness. Alternatively, you could consider using white chocolate chips with a drop or two of butterscotch flavoring extract for a similar effect, though the texture might differ slightly.
No, for this specific recipe, you do not need to chill the cookie dough. This recipe has been expertly designed to be baked immediately after mixing, allowing you to enjoy fresh, warm cookies in record time! The melted butter and specific ratio of ingredients contribute to a dough that spreads just right without chilling. However, if you wish to prepare the dough ahead of time or freeze it for later, you certainly can. Just ensure that if the dough has been chilled or frozen, it comes back to room temperature before baking to ensure uniform spread and texture.
The most common reason for overly sticky or dry dough is inaccurate flour measurement. If your dough is too dry, you likely added too much flour. If it’s too sticky and greasy, you might not have added enough flour or your butter wasn’t cooled sufficiently before mixing. Always use the spoon-and-level method for flour, or ideally, a kitchen scale for precise measurements to avoid these issues.
While this recipe uses all-purpose flour, you can often substitute with a 1:1 gluten-free baking flour blend (one that contains xanthan gum) for gluten-free results. However, be aware that the texture might be slightly different. Gluten-free flours can absorb liquid differently, so you might need minor adjustments. Always check the specific recommendations of your chosen gluten-free flour blend.
More Chocolate Chip Cookies
If you’ve fallen in love with the versatility of chocolate chip cookies and are eager to try more exciting variations, you’re in the right place! Here are some other delightful recipes that put a unique spin on everyone’s favorite cookie:
- Chocolate Chip Oreo Cookies: Experience the delightful crunch of crushed Oreos embedded in a soft, chewy chocolate chip cookie – a textural masterpiece!
- Pumpkin Chocolate Chip Cookies: A seasonal favorite, these cookies combine the warm spices of pumpkin with rich chocolate chips for a cozy treat perfect for autumn.
- Peppermint Chip Cookies: Refreshingly cool peppermint chips meet classic chocolate for a festive and invigorating cookie, ideal for holidays or a cool pick-me-up.
- Chocolate Chip Pecan Cookies: For nut lovers, the earthy crunch of pecans adds a wonderful depth and texture to the beloved chocolate chip cookie.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Chewy Butterscotch Chocolate Chip Cookies
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Equipment
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standard 2 tablespoon cookie scoop
Ingredients
- 12 tablespoon unsalted butter
- 1/2 teaspoon espresso powder
- 1/2 cup + 2 tablespoon light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour, *see notes below for measuring*
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/4 cup butterscotch chips
- 1/4 cup semi-sweet chocolate chips
Instructions
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Preheat your oven to 350 F (180 C). Prepare two standard baking sheets by lining them with parchment paper. This prevents sticking and promotes even baking. Set these aside for later use.
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In a microwave-safe bowl or small saucepan, melt the butter until it is fully liquid but not simmering or browned. Stir in the espresso powder (or instant coffee) until it’s completely dissolved. Let this mixture cool down to room temperature, which should take approximately 5 minutes. This cooling step is vital to prevent the eggs from cooking when added.12 tablespoon (168 g) unsalted butter, 1/2 teaspoon espresso powder
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Once the butter mixture is cool, scrape it all into a large mixing bowl. Add the granulated sugar and the packed light brown sugar. Using a whisk, vigorously combine these ingredients for at least 1 minute. This ensures the sugars are well incorporated and begin to dissolve, contributing to the cookie’s signature texture.1/2 cup + 2 tablespoon (128 g) light brown sugar, 1/2 cup (100 g) granulated sugar
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Now, add the large egg, the additional large egg yolk, and the vanilla extract to the mixture. Whisk everything together for about 30 seconds until the eggs are fully integrated and the mixture looks smooth and cohesive. Ensure there are no visible streaks of egg.1 (55 g) large egg, 1 (18 g) large egg yolk, 2 teaspoon vanilla extract
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Add the all-purpose flour, baking soda, and fine sea salt to the wet mixture. Use a rubber spatula to gently fold these dry ingredients into the wet until they are almost fully combined. It’s okay to have a few small pockets of dry flour remaining. Then, gently fold in both the butterscotch chips and the semi-sweet chocolate chips until they are evenly distributed throughout the dough and no dry flour remains. Set the bowl of dough aside to rest for 10 minutes; this crucial step helps the flour hydrate and slightly firms up the dough, making it much easier to scoop.2 cups (260 g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon fine sea salt, 1/4 cup (55 g) butterscotch chips, 1/4 cup (55 g) semi-sweet chocolate chips
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Using a 2-tablespoon cookie scoop, portion out the cookie dough onto your prepared baking sheets. Arrange them with enough space between each (a maximum of 13 cookies per tray is recommended) to allow for proper spreading. Bake on the middle rack of your preheated oven for 8-9 minutes, or until the edges are golden brown and the centers still appear slightly soft and set. Do not overbake for maximum chewiness! Immediately after removing them from the oven, press a few more butterscotch and chocolate chips onto the tops of each warm cookie for an enhanced aesthetic and flavor. Allow the entire baking tray to cool completely on a wire rack before carefully transferring the cookies. This cooling period is crucial for the cookies to set and firm up to their perfect texture.
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To store baked leftovers, place your butterscotch chocolate chip cookies in an airtight container at room temperature, where they will stay fresh and delicious for 2-3 days. If you’re planning ahead, you can freeze individual dough balls for later use. First, flash freeze them on a baking sheet until solid, then transfer them to a freezer-safe bag or airtight container. They will keep well for up to 3 months. When you’re ready to bake from frozen, remember to allow the dough balls to come to room temperature before baking them according to the instructions above to ensure optimal texture and spread!
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Notes
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.