Yield: 24 cookies
Butterscotch Chocolate Chip Cookies
These butterscotch chocolate chip cookies are my favorite chocolate chip cookies because they are soft, gooey and melt-in-your mouth immediately out of the oven.
Prep Time
1 day
Cook Time
20 minutes
Total Time
1 day 20 minutes
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse (kosher) salt
- 1 ½ cups unsalted butter, room temperature
- 1 ¼ cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- About 11 ounces bittersweet chocolate chips, at least 60% cocoa content
- 6 ounces butterscotch chips
Instructions
- In a medium bowl, sift together the flours, baking soda, baking powder and salt.
- In the bowl of an electric mixer, cream the butter and sugars until very light, about 5 minutes on medium.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Reduce the speed to low and add the dry ingredients. Mix until just combined, 5-10 seconds. Mix in chocolate chips and butterscotch chips until incorporated. Press plastic wrap against dough and refrigerate 24-36 hours.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Scoop large golf ball sized mounds of dough onto baking sheet. Add extra chocolate or butterscotch chips for a more attractive cookie.
- Bake until golden brown, about 17-20 minutes. Transfer to wire rack and allow to cool completely.