Description
Delicious brown butter chocolate chip cookies filled with semi-sweet and butterscotch chips.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter (browned and cooled)
- 1 cup brown sugar (firmly packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Place the butter in a large pan over medium heat. Stir continuously until the butter is melted and creates a foam around the edges. Keep stirring for about 5–8 minutes until the butter turns a golden brown. Pour the butter into a bowl and cool until room temperature.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a separate bowl using a standing or hand mixer, beat the melted butter and sugars for 1-2 minutes until light and fluffy. Add in the vanilla and eggs and mix until combined.
- Add in the dry ingredients and mix on low speed until combined. Fold in the butterscotch chips and chocolate chips using a wooden spoon or spatula.
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or a silicone baking mat. Using a large 2 Tablespoon cookie scoop, add a heaping amount of cookie dough onto the cookie sheet (6 balls of dough).
- Bake for 14-15 minutes or until the edges are golden brown. Let it sit for 5 minutes on the cookie sheet before transferring to a cooling rack.
Notes
- Ensure that the butter is cooled to room temperature before mixing to avoid cooking the eggs.
- For chewier cookies, refrigerate the cookie dough for at least 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg