How to keep cookies chewy?

Chocolate chip cookies are the best when they have a bit of chewy texture. This recipe is heavier on baking soda versus baking powder, which helps. It also uses brown sugar, which helps to create a chewy cookie. Finally, don't over mix the batter and make sure the butter is nice and softened before starting the recipe.

Why room temperature butter and eggs for cookies?

Room temperature ingredients help with more air incorporating into the batter, which creates an overall better cookie. The softened butter is an absolute must, to allow it to cream perfectly with the sugar.

Allow the cookies to cool completely and store in a sealed container or ziplock bag. For the freshest taste, eat within 3 days.

Can I freeze the cookie dough?

Yes, I suggest rolling the cookie dough into heaping tablespoon size balls, then vacuum sealing them for the freezer. Use within 2 months for the best quality. Defrost fully before baking.

Butterscotch and Chocolate Chip Cookies

Description

These Butterscotch and Chocolate Chip Cookies are chewy, sweet and delicious. They are topped with flaky sea salt for the perfect finish. Butterscotch cookies are so easy to make with no chilling time required!

Ingredients

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1 + 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup salted butter, softened to room temperature (grass fed preferred)
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg, room temperature
1 teaspoon vanilla extract
2/3 cup milk chocolate chips
1/3 cup butterscotch chips
1 teaspoon flaky salt

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Instructions

Preheat the oven to 350 degrees. Line two half cookie sheets with parchment paper. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and 1 teaspoon salt (regular finely ground salt, not the flaky sea salt).
Add the butter into the stand mixer bowl with beater attachment. Pour in granulated sugar and brown sugar and mix on medium speed to combine until soft and fluffy, about 2 minutes.
Add in egg and vanilla extract and mix for 20 seconds to combine.
Pour in the dry ingredients in two half batches, just until combined.
Pour in the chocolate and butterscotch chips and combine in the mixer for 15 seconds or stir them into the batter.
Roll the cookie dough into heaping tablespoon size balls. Place 12 cookies per cookie sheet with good spacing between them. Softly flatten the top with the palm of your hand and sprinkle each cookie with a touch of sea salt. Bake for 13-15 minutes.
Allow the cookies to cool on the baking sheet for 5 minutes. Then, transfer cookies to a baking rack to cool completely.
Serve with a glass of cold milk and enjoy!

Equipment

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Notes

Make sure the butter is softened to room temperature before beginning this recipe.
Don't over mix the dry ingredients into the wet ingredients. Mix until just combined.
Try to roll the cookies in similar size so they cook evenly (close to a heaping tablespoon in size).

Prep Time: 10 minutes
Cook Time: 15 minutes per cookie sheet
Category: cookies
Method: baked
Cuisine: American