Eggless Butterscotch Chocolate Chip Cookies
These eggless butterscotch chocolate chip cookies are thick, chewy, and loaded with chocolate chips and butterscotch chips.
Equipment
Ingredients
- 1 ½ cups (195 g) all-purpose flour
- ¼ teaspoon salt
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 8 tablespoons (115 g) unsalted butter softened
- ¼ cup (50 g) white granulated sugar
- ½ cup (100 g) brown sugar packed
- 1 teaspoon vanilla extract
- ¼ cup (60 g) whole milk room temperature
- ⅔ cup (110 g) semi-sweet chocolate chips
- ⅔ cup (110 g) butterscotch chips
- OPTIONAL: Additional butterscotch chips to melt and drizzle on top of cooled cookies. Coarse salt to sprinkle on top
Instructions
- In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.1 ½ cups all-purpose flour, ¼ teaspoon salt, ¾ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon ground cinnamon
- In a stand mixer with a paddle attachment, add the softened butter, granulated sugar, and brown sugar. Cream together until smooth, about 1 minute on low speed, scraping down the sides of the bowl halfway through.8 tablespoons unsalted butter, ¼ cup white granulated sugar, ½ cup brown sugar
- Pour in the vanilla and milk and mix until well combined.1 teaspoon vanilla extract, ¼ cup whole milk
- Add the dry ingredients. Mix by hand with a silicone spatula until just combined and there are no streaks of flour. Avoid overmixing.
- Fold in the chocolate chips and butterscotch chips. Cover the cookie dough and chill in the refrigerator for at least 1 hour. You can prepare the dough the day before and let it chill overnight.⅔ cup semi-sweet chocolate chips, ⅔ cup butterscotch chips
- Once the dough has chilled, preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Scoop out the dough with a cookie scoop (about 2 tablespoons, 45 grams each) and place on the baking sheet at least 2 inches apart.
- Bake about 9-12 minutes on the center rack, until the center of the cookie is set (not doughy and gooey). Try not to overbake them; the cookies will continue to bake a bit while they cool. NOTE: These cookies puff up in the oven, then sink down and change shape while cooling.
- Remove from the oven and top with additional chocolate chips and butterscotch chips. Let the cookies cool on the baking sheet about 4 minutes.
- Move to a cooling rack and let cool for an additional 20 minutes. OPTIONAL: Drizzle with additional melted butterscotch chips and sprinkle on flaky sea salt.
Notes
- Tip 1: Don't skip chilling the dough. Chilling allows the butter to firm up and give the cookies a taller, chewier texture.
- Tip 2: Avoid overbaking! Remember the cookies will continue to bake a bit while they cool on the cookie sheet.
- Make ahead: Dough keeps in an airtight container in the fridge for up to 3 days. Just scoop and bake.
- Freezing: Freeze scooped dough balls on a tray for 1 hour, then transfer to a bag or container. Bake straight from frozen, adding 1-2 extra minutes.
- Storage: Store baked cookies in an airtight container on the counter for about 3 days.
- Dairy-free: Use vegan butter sticks (not a spreadable tub), soy, almond, or oat milk, and dairy-free chocolate and butterscotch chips.
- Gluten-free: Use a 1:1 gluten-free baking flour blend.
Nutrition
Calories: 205kcalCarbohydrates: 29gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 106mgPotassium: 73mgFiber: 1gSugar: 18gVitamin A: 192IUVitamin C: 0.003mgCalcium: 30mgIron: 1mg
Tried this recipe?Let me know how it was!