Butterscotch Chocolate Chunk Cookies (Print Version)
# Ingredients:
→ Dough Base
01 -
227 grams unsalted butter, softened
02 -
200 grams packed brown sugar
03 -
100 grams granulated sugar
04 -
1 large egg
05 -
10 milliliters pure vanilla extract
→ Dry Ingredients
06 -
250 grams all-purpose flour
07 -
2.5 milliliters baking soda
08 -
2.5 milliliters salt
→ Mix-Ins
09 -
170 grams butterscotch chips
10 -
170 grams dark chocolate chunks (minimum 60% cacao preferred)
11 -
60 grams chopped pecans or walnuts (optional)
# Instructions:
01 -
Set oven to 175°C and line baking sheet with parchment paper.
02 -
In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium speed using an electric mixer until pale and fluffy, about 3 minutes.
03 -
Add egg and vanilla extract to the mixture, and blend until fully combined.
04 -
In a separate bowl, whisk all-purpose flour, baking soda, and salt. Gradually add to wet mixture, stirring just until combined. Avoid overmixing.
05 -
Gently fold in butterscotch chips, dark chocolate chunks, and nuts (if using) until evenly dispersed.
06 -
Cover dough with plastic wrap and refrigerate for a minimum of 30 minutes to enhance flavor and achieve extra gooey texture. This step is optional if time-constrained.
07 -
Drop rounded dough portions onto prepared sheet, spacing at least 5 centimeters apart. Bake for 10–12 minutes, until edges are golden and centers appear slightly underbaked.
08 -
Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely. Serve warm or store in an airtight container.
# Notes:
01 -
Chilling the dough is highly recommended for chewier, gooier cookies with richer flavor.