Chewy Butterscotch Cookies With Brown Butter
A rich, chewy cookie recipe featuring nutty brown butter, sweet butterscotch chips, and a hint of sea salt for a perfect bakery-style finish.
Equipment
- Stand mixer with paddle attachment
- Large baking sheets
- Parchment Paper
- 1.5 tablespoon cookie scoop
- Wire cooling rack
Ingredients
- 2 ¾ cups (345 grams) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (230 grams; 2 sticks) unsalted butter (softened)
- 1 cup (200 grams) packed light or dark brown sugar
- ½ cup (100 grams) granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 (11-ounce) package (311 grams) butterscotch chips
Instructions
Prep the dry ingredients
- In a large bowl, whisk the flour, baking soda, and salt until the mix looks evenly fluffy and uniform, with no white streaks remaining. Set the bowl aside for later use.
Cream, emulsify, and build the dough
- Using a stand mixer fitted with the paddle attachment, beat the softened butter with the brown sugar and granulated sugar for 1 to 2 minutes. The mixture should become lighter, airy, and smell like warm caramel.
- Incorporate the eggs and vanilla extract one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is glossy and cohesive without any separation.
- Add the dry ingredient mixture and mix just until the flour disappears. Fold in the butterscotch chips on low speed until they are evenly distributed throughout the soft, buttery dough.
Chill, scoop, and bake
- Cover the dough tightly and refrigerate for at least 2 hours. This resting period firms the dough and allows the flavors to deepen and round out.
- Preheat your oven to 350°F (180°C). Line three large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Use a 1.5 tablespoon cookie scoop to portion the dough. Place the mounds onto the prepared baking sheets, leaving enough space between them for even heat circulation.
- Bake for 10 to 12 minutes until the edges are lightly browned and the tops look set. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack to finish setting.
Notes
Safety Tip: Ensure your eggs are at room temperature before starting. Cold eggs can break the butter emulsion, leading to an uneven texture and unpredictable spread in the oven.
Storage Tip: Keep your cookies in an airtight container at room temperature. To maintain their soft, chewy centers, place a single slice of white bread in the container to provide moisture.
Pro Tip: For perfectly round cookies, use a round cutter to gently "scoot" the edges of the cookies into a circle immediately after they come out of the oven while they are still soft.
Flavor Variation: For a professional touch, sprinkle a tiny pinch of flaky sea salt over the cookies while they are still warm to balance the sweet butterscotch notes.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.