Butterscotch Chocolate Chip Cookies
Sweet butterscotch chips and semi-sweet chocolate chips make this cookie really special! Easy recipe that is especially made with gluten free flour.
Servings: 18 cookies
Calories: 318kcal
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup granulated white sugar
- 1 cup light brown sugar tightly packed
- 1 tablespoon vanilla extract
- 2 large eggs room temperature
- 2 ½ cups gluten free flour blend or all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips or chunks
- 1 cup butterscotch chips
- 2 teaspoons kosher salt for sprinkling on top optional
Instructions
- Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper or a silpat mat. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, add butter, granulated sugar, brown sugar and vanilla extract. Beat on medium speed for 8 minutes. Yes, 8.
- Turn mixer off, add eggs one at a time, mixing on low speed until dough is smooth.
- In a medium bowl, mix flour, baking soda and salt.
- Add flour mixture to butter mixture all at once. Mix on low just until flour is blended, not a second more. This takes my Kitchen Aid mixer about 10 times around the bowl.
- Add butterscotch chips and chocolate chips and mix for about 3 seconds, until chips are evenly distributed.
- Using a 3 tablespoon scoop place dough balls 2 inches apart on baking sheets. Bake on center rack for 10-12 minutes, until lightly brown on the edges and still soft in the center. They may look underdone in the center, that's ok! Just don't over bake.
- Allow to cool on baking sheet for 2-3 minutes, then transfer to cooling rack.
Nutrition
Calories: 318kcal | Carbohydrates: 44g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 498mg | Potassium: 84mg | Fiber: 3g | Sugar: 29g | Vitamin A: 356IU | Calcium: 34mg | Iron: 1mg