Butterscotch Chocolate Chunk Cookies

Butterscotch chocolate chunk cookies have always been my go-to treat when I want something gooey chewy and irresistibly rich Every bite brings back childhood memories of baking with my mom on rainy afternoons and these are the cookies I now make for every family holiday and cozy night in

I remember the first time I chilled this dough overnight for extra gooey results My friends went silent with that first bite which is always the highest compliment

Ingredients

• Unsalted butter: softened for a creamy base and rich flavor Always use fresh high quality butter for best results
• Brown sugar: adds moisture and deep caramel notes Choose dark brown sugar for extra depth
• Granulated sugar: balances sweetness without overpowering the other flavors
• Large egg: helps bind everything while creating a tender crumb
• Pure vanilla extract: brings warmth and enhances both chocolate and butterscotch Use a real vanilla extract not imitation
• All-purpose flour: gives structure Stick with unbleached for best texture
• Baking soda: ensures lift and perfect spread Be sure it is fresh for good rise
• Salt: sharpens and balances the sweet flavors
• Butterscotch chips: create pockets of caramel sweetness Look for brands that use real butter
• Dark chocolate chunks: go for at least 60 percent cacao for that grown up fudgy taste Chop your own bar for extra melting pools
• Chopped pecans or walnuts: these add texture and a nutty hint but are totally optional Choose fresh nuts for best crunch

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup and to prevent sticking

Cream the Butter and Sugars:

Beat the softened butter brown sugar and granulated sugar together using an electric mixer Start on low and increase to medium until the mixture looks light pale and fluffy Plan for three minutes This step is key to great texture

Add Egg and Vanilla:

Add in the egg and vanilla extract Beat again just until fully blended Scrape down the sides of the bowl to ensure even mixing

Combine Dry Ingredients:

In a separate bowl whisk together the flour baking soda and salt You want these dry ingredients to be evenly distributed Gradually add to the wet mixture Stir gently only until no streaks of flour remain This helps the cookies stay soft

Fold in the Goodies:

Add butterscotch chips chocolate chunks and nuts if using Use a spatula to gently stir until everything looks evenly spread throughout the dough Avoid overmixing

Chill the Dough:

Cover the dough tightly and place in the fridge for at least 30 minutes This step develops more flavor and makes the dough easier to scoop It also ensures extra gooey centers when baked

Scoop and Bake:

With a cookie scoop or big spoon drop dough balls onto your prepared baking sheet Leave enough space they will spread during baking Bake for ten to twelve minutes Watch for golden edges and centers that still look underbaked that is the gooey sweet spot

Cool Down:

Let the cookies rest on the baking sheet for five minutes after they come out of the oven They keep cooking a bit as they cool Transfer carefully to a wire rack and let cool completely or dig in while still warm for maximum gooeyness

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The marriage of butterscotch and dark chocolate is what makes these my favorite cookie The first time my nephew helped measure the chocolate chunks he snuck a handful for himself now it is a shared baking tradition every holiday

Storage Tips

Keep your cookies soft by storing them in an airtight container with a slice of bread for up to one week The bread keeps the cookies from drying out or turning hard If you make a big batch you can freeze the dough balls on a tray then transfer them to a freezer bag Bake from frozen just adding a couple extra minutes

Ingredient Swaps

Swap walnuts for pecans or skip the nuts for a nut free version Milk chocolate chunks give a milder flavor if you prefer Instead of butterscotch chips try caramel bits or peanut butter chips for a twist If you do not have brown sugar make your own by mixing granulated sugar with a little molasses

Serving Suggestions

Serve these cookies warm with a scoop of vanilla ice cream for a decadent dessert They are also perfect with a hot cup of coffee or milk If you are feeling fancy sandwich marshmallow fluff or ice cream between two cookies for the ultimate treat

Cookie History and Culture

The classic chocolate chip cookie was invented in the United States in the 1930s Adding butterscotch was a mid century twist that brought even more richness and complexity Today you will find these cookies at bake sales and family gatherings across the country they are a true comfort food staple

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Each bite of these cookies offers gooey chocolate and caramel perfection Enjoy warm or save some for later — they freeze beautifully.

Frequently Asked Questions

→ How do I achieve extra gooey centers?

Chill the dough for at least 30 minutes and bake until edges are set but centers look slightly underbaked.

→ Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate for a sweeter, creamier flavor, but dark chocolate adds depth.

→ Are the nuts necessary?

Nuts are optional. Adding pecans or walnuts gives extra crunch and nutty flavor but can be omitted.

→ What’s the best way to store these cookies?

Store in an airtight container at room temperature for up to a week to maintain softness and freshness.

→ Can I make the dough ahead of time?

The dough can be made in advance and refrigerated for up to 2 days, or frozen for longer storage.