Introduction
Are you craving something sweet and indulgent? Look no further than chocolate butterscotch chip cookies! These cookies are a perfect combination of rich chocolate and sweet butterscotch, making them a crowd-pleasing treat for any occasion. In this blog post, we’ll provide two different recipes for these delicious cookies, so you can choose the one that best suits your preferences.
Recipe 1: Classic Chocolate Butterscotch Chip Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the eggs and vanilla extract, and mix until fully combined.
- In a separate mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the butterscotch chips and chocolate chips.
- Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are set and the centers are slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
Serving Size: 1 cookie
Calories: 180
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 70mg
Total Carbohydrates: 24g
Dietary Fiber: 1g
Sugar: 16g
Protein: 2g
Cooking Time
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 27-30 minutes
Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Wire rack
Serving Suggestions
These cookies are perfect for any occasion, whether you’re serving them at a party or enjoying them as a sweet treat after dinner. They pair well with a cold glass of milk or a hot cup of coffee.
Variations
If you want to mix things up, try adding chopped nuts or dried fruit to the cookie dough. You can also swap out the butterscotch chips for white chocolate chips or peanut butter chips.
Substitutions
If you don’t have butterscotch chips on hand, you can substitute them with caramel chips or toffee bits. You can also use dark chocolate chips instead of semisweet chocolate chips.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months.
Tips
- Make sure your butter is softened to room temperature before creaming it with the sugar.
- Don’t overmix the dough once you add the dry ingredients, or your cookies may turn out tough.
- For a chewier texture, slightly underbake the cookies by a minute or two.
Frequently Asked Questions
- Can I use salted butter instead of unsalted? Yes, but you may want to reduce the amount of salt in the recipe to compensate.
- Can I use a different type of flour? All-purpose flour works best for this recipe, but you can try using whole wheat flour or gluten-free flour if you prefer.
- Can I omit the cocoa powder? Yes, but then they would no longer be chocolate butterscotch chip cookies!
Recipe 2: Gluten-Free Chocolate Butterscotch Chip Cookies
Ingredients
- 1/2 cup coconut oil, melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup gluten-free flour blend
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the melted coconut oil, granulated sugar, and brown sugar until well combined.
- Add in the egg and vanilla extract, and whisk until smooth.
- In a separate mixing bowl, whisk together the gluten-free flour blend, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Stir in the butterscotch chips and chocolate chips.
- Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
Serving Size: 1 cookie
Calories: 180
Total Fat: 9g
Saturated Fat: 6g
Cholesterol: 10mg
Sodium: 70mg
Total Carbohydrates: 25g
Dietary Fiber: 2g
Sugar: 17g
Protein: 2g
Cooking Time
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Equipment
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Wire rack
Serving Suggestions
These gluten-free cookies are just as delicious as the classic version, and they’re perfect for anyone with gluten sensitivities. Serve them with a cold glass of almond milk for a dairy-free treat.
Variations
You can try adding different mix-ins to these cookies, like chopped nuts or dried fruit. You can also swap out the butterscotch chips for white chocolate chips or toffee bits.
Substitutions
If you don’t have coconut oil on hand, you can use softened butter instead. If you don’t need to make these cookies gluten-free, you can use regular all-purpose flour instead of a gluten-free blend.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months.
Tips
- Make sure your coconut oil is melted before whisking it with the sugar.
- Don’t overmix the dough once you add the dry ingredients, or your cookies may turn out tough.
- For a chewier texture, slightly underbake the cookies by a minute or two.