Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients to wet mixture, mixing on low speed or folding until just combined. Avoid overmixing.
- Fold in butterscotch chips and chocolate chips evenly.
- Drop tablespoon-sized dough balls about 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes or until edges are golden and centers look slightly soft.
- Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
For a chewier texture, add an extra egg yolk.
To make the cookies crispier, bake a few minutes longer.
Customize by adding nuts, shredded coconut, or sea salt on top before baking.
Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15
- Cook Time: 12