Butterscotch Chocolate Chip Cookies

5 from 21 votes

These butterscotch chocolate chip cookies are chewy, brown butter, and cinnamon cookies. They are full of butterscotch chips and chocolate chips.

Prep Time20

Cook Time15

Total Time35

Servings: Large cookies

Calories: 227kcal

In a large frying pan, melt the butter. Mix using a rubber spatula until the milk deposits separate and turn amber in color. Pour the butter into a bowl and cool until room temperature.
1 cup Plus 1 Tablespoon Unsalted butter
In a medium bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon together. Set aside.
2 ½ cups All-purpose flour, ½ teaspoon Baking soda, ½ teaspoon Baking powder, 1 teaspoon Salt, 1 teaspoon Ground cinnamon
In a separate bowl, beat the melted butter, brown sugar, and sugar on high speed for 2 minutes. Add in the vanilla and eggs and mix on medium until combined.
1 cup Brown sugar, ½ cup White granulated sugar, 2 teaspoon Pure vanilla extract, 2 Large eggs
Add in the dry ingredients. Mix on low speed until combined. Add in the butterscotch chips and chocolate chips. Fold the dough until combined.
1 cup Butterscotch chips, 1 cup Semi-sweet chocolate chips
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Let the dough sit for 10 minutes for the gluten to absorb into the dough. This helps with spreading.
Take a large cookie scoop (2 tablespoon or 2oz). Scoop a heaping amount of cookie dough. Place 6 per cookie sheet.
Bake for 13-15 minutes. The edges should be golden brown. Let it sit for 5 minutes on the tray before transferring to a cooling rack.

Flour- Make sure the flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.

High altitude baking- Add an extra 2 tablespoon of flour.

Bring out eggs 2 hours before baking.

For small 1 oz or 1 tablespoon cookies. Bake for 9-11 minutes.