This Butterscotch Chocolate Chunk Cookies Recipe is a chewy and soft recipe, which is made with butterscotch chips and rich chocolate chunks. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Jump to RecipeButterscotch Chocolate Chunk Cookies Recipe Ingredients
- 3 1/4 cups All-purpose Flour
- 1 1/2 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Sea Salt
- 1 cup Unsalted Butter, At Room Temperature
- 1 1/2 cups Packed Brown Sugar
- 1/2 cup Granulated Sugar
- 2 Large Eggs
- 2 tsp. Pure Vanilla Extract
- 1 cup Butterscotch Chips
- 1 cup Chocolate Chunks
- Sea Salt, For Sprinkling On Cookies
How To Make Butterscotch Chocolate Chunk Cookies Recipe
- Prep the Oven and Baking Sheets: Preheat your oven to 350ºF. Line a large baking sheet with a silicone baking mat or parchment paper and set it aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer, cream the room temperature butter, packed brown sugar, and granulated sugar together on medium speed for about 3 minutes, until light and fluffy.
- Add Wet Ingredients: Add the eggs and pure vanilla extract to the creamed mixture and mix until just combined.
- Make the Cookie Dough: With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in a few batches, mixing until just combined.
- Add Chips and Chunks: Gently stir in the butterscotch chips and chocolate chunks by hand or on the lowest mixer speed.
- Scoop and Bake: Form the cookie dough into balls using about 2 tablespoons of dough for each. Place the dough balls on the prepared baking sheet, about 2 inches apart. Sprinkle the tops with a little extra sea salt, if desired.
- Cool and Finish: Bake the cookies for 10–12 minutes, or until the edges are slightly golden brown and the centers are set. Let the cookies cool on the baking sheet for 2–3 minutes before transferring them to a wire cooling rack to cool completely.
Recipe Tips
- How do I get an extra chewy cookie? The high ratio of brown sugar to white sugar is the key to a chewy texture. Also, be careful not to overbake the cookies. For the chewiest result, pull them from the oven when the centers still look slightly underdone.
- Why did my cookies spread and become flat? This is usually because the butter was too soft or melted. To ensure a thicker cookie, make sure your butter is at room temperature but not melty. You can also chill the scooped dough balls for 30 minutes before baking to help them hold their shape.
- Can I make this dough ahead of time? Absolutely. You can refrigerate the dough, tightly covered, for up to 3 days. You can also freeze the scooped dough balls for up to 3 months; bake them directly from frozen, adding an extra 1-2 minutes to the bake time.
- Why sprinkle sea salt on top? A little flaky sea salt on top of the cookies before baking creates a delicious sweet and salty contrast that enhances the butterscotch and chocolate flavors.
What To Serve With Butterscotch Chocolate Chunk Cookies
These decadent cookies are a classic treat best enjoyed with simple beverages.
- A tall, cold glass of milk
- A hot cup of coffee or espresso
- A scoop of vanilla bean ice cream to make a cookie sandwich
How To Store Butterscotch Chocolate Chunk Cookies
Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 5 days. Placing a slice of bread in the container will help keep them soft. Freeze: You can freeze the baked cookies in a freezer-safe bag or container for up to 3 months. You can also freeze the raw dough balls to bake fresh cookies whenever you like.
Butterscotch Chocolate Chunk Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 250kcal
- Protein: 3g
- Fat: 12g
- Carbohydrates: 33g
- Sugar: 20g
- Sodium: 180mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can easily soften it. Place the hardened brown sugar in a microwave-safe bowl with a damp paper towel on top. Microwave in 20-second bursts until it’s soft again.
Yes, a hand mixer works perfectly well for this recipe. If you don’t have either, you can also make these by hand with a wooden spoon and some elbow grease, just make sure to cream the butter and sugars very well.
Of course. Chocolate chunks create big, melty pockets of chocolate, but regular semi-sweet or milk chocolate chips can be substituted in equal amounts.
Try More Recipes:
- Gingerbread Sandwich Cookies Recipe
- Black & White Cookies Recipe
- Flaxseed Chocolate Chip Cookies Recipe
Butterscotch Chocolate Chunk Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy36
servings15
minutes12
minutes250
kcalThe perfect soft and chewy cookie, loaded with sweet butterscotch chips and rich, melty chocolate chunks, and finished with a sprinkle of sea salt.
Ingredients
3 1/4 cups All-purpose Flour
1 1/2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Sea Salt
1 cup Unsalted Butter, room temp
1 1/2 cups Brown Sugar
1/2 cup Granulated Sugar
2 Large Eggs
2 tsp. Vanilla Extract
1 cup Butterscotch Chips
1 cup Chocolate Chunks
Flaky sea salt for sprinkling
Directions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and both sugars for 3 minutes until fluffy.
- Beat in the eggs and vanilla until just combined.
- On low speed, slowly mix in the dry ingredients until a dough forms.
- Stir in the butterscotch chips and chocolate chunks.
- Scoop 2-tablespoon balls of dough onto the baking sheet, sprinkle with sea salt, and bake for 10-12 minutes.
- Let cool on the pan for a few minutes before transferring to a wire rack.
Notes
- Using room temperature butter is key to a perfectly creamed base and a great cookie texture.
- Don’t overmix the dough after adding the flour, as this can result in tough cookies.
- For thicker cookies, chill the scooped dough balls in the refrigerator for 30 minutes before baking.
