Ingredients
Dry Ingredients
- 2 ⅓ cups (290 g) unbleached all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- ¾ cup (170 g) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
Add-ins
- 1 ¼ cups (220 g) butterscotch chips
- Sea salt, optional
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined. Set this dry mixture aside for later.
- Combine Wet Ingredients: Using a stand mixer or hand mixer, beat the melted and cooled unsalted butter with light brown sugar and granulated sugar until the mixture is light in color and fluffy, about 3 minutes. Then add in the room temperature egg, egg yolk, and pure vanilla extract, mixing well. Scrape down the sides and bottom of the bowl as needed to ensure everything is well combined.
- Incorporate Dry Ingredients: Add the whisked dry ingredients into the wet mixture, stirring just until combined to avoid overmixing. Gently fold in the butterscotch chips by hand to distribute evenly.
- Chill Dough: Cover the bowl with plastic wrap or a lid and chill the dough in the refrigerator for at least 2 hours, preferably overnight. This step helps develop flavor and prevents spreading during baking.
- Prepare for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a medium cookie scoop, portion out the dough. If the dough is too firm, let it sit at room temperature for 10 to 15 minutes to soften slightly. Roll each scoop into a ball and place them 2 inches apart on the sheet.
- Bake Cookies: Bake the cookies at 350°F for 10 to 12 minutes, until the edges are set but the centers remain soft. Remove from oven and allow the cookies to cool on the baking sheet for a few minutes.
- Finish and Cool: Optionally, sprinkle a little sea salt on each cookie while still warm to enhance the butterscotch flavor. Then transfer the cookies to a wire rack to cool completely before serving.
Notes
- For best texture and flavor, chill the dough overnight if possible.
- If you don’t have butterscotch chips, you can substitute with white chocolate chips or butterscotch morsels.
- Make sure to not overmix the dough after adding flour to keep the cookies tender.
- Sea salt is optional but highly recommended to balance the sweetness and add complexity.
- Store cooled cookies in an airtight container at room temperature for up to a week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
