Do you like butterscotch chips? I tend to keep them on hand, buying a bag when they’re on sale, but despite their promising name, butterscotchÂ chips aren’t for everyone and I have found that people either like them or don’t. Â When eaten on their own, theyÂ often seem overly sweet and have a texture that is moreÂ grainy than smooth, unlike that of a chocolate chip. Personally, I don’t like to eat them plain, but like them for a change of pace in cookies and such.
Long story short, if you like butterscotch chips, you’ll like these cookies. And if you don’t like them you can easily substitute all chocolate chips and get a nice, chewy chocolate chip cookie instead.
The cookies are simple and sweet, with lots of brown sugar in the dough. The moisture from the brown sugar keeps the cookies nice and chewy after baking, although they do have a crisp edge when they are fresh from the oven. The chocolate chips actually stay a bit softer than the butterscotch chips, which means that these cookies have an interesting, yet very subtle, combination of textures in them.
OhÂ – and if you’re wondering about the curving edge at the bottom of the picture, it is part of the rim of my cookie jar. I use large airtight canisters made out of clear plastic to store cookies and things. They’re inexpensive, easy to clean and I don’t have to worry about breaking or chipping them, as you do with porcelain or stoneware jars.
Butterscotch and Chocolate Chip Cookies
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
1 1/4 cups brown sugar
2 tsps vanilla extract
2 large eggs
3/4 cup butterscotch chips
3/4 cup chocolate chips
Preheat oven to 375F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and brown sugar until fluffy. Beat in vanilla extract, then add the eggs one at a time. Mix in flour mixture and stir in the butterscotch and chocolate chips.
Bake forÂ 8-10 minutes, until browned at edges (centers will be paler). Cool on pans for several minutes, then transfer to a wire rack to cool completely.
Makes about 3 1/2 dozen.