My soft and chewy classic chocolate chip cookie made more decadent with some toffee and butterscotch pieces.
Ya’ll I have been baking up a storm lately! I mean, honestly, what else is there to do? Also, the 20lb bag of flour I have sitting in the corner of my pantry – taunting me – isn’t helping either. Haha!
When I went to Costco about a month back I grabbed huge bags of all the baking things. Stores were starting to run out of some of the basic necessities (we’re not even going to talk about the toilet paper or paper towel situation) but Costco was fully stocked on a lot of it still, so I stocked up.
I also just have this urge to bake all the things currently… so there’s that.
Lately it’s been all the cookies! With these toffee butterscotch cookies being the latest installment. I am seriously in love with these cookies and they may just be my new favorite right behind the brown sugar beer cookies.
The kids also eat all the cookies all the time so I making multiple batches isn’t necessarily a bad thing.
Now, you may remember from my original chocolate chip cookie post that chocolate chip cookies are not actually a favorite of mine. Personally I try to find the one with the least amount of chocolate chips in it to eat.
I know, I know.
Well, this dough is based on that cookie because it is the perfect chewy chocolate chip cookie – just how I like my cookies to be – and then I swapped out some of the chocolate chips for butterscotch and toffee pieces. I did keep a few chocolate chips in there for good measure and because the kids love them.
Let’s make some toffee butterscotch chocolate chip cookies!
Start by preheating your oven to 350° F and lining a baking sheet with parchment paper. You can also spray it with nonstick cooking spray but I do prefer the paper. Everything just slides right off the paper.
In a stand mixer, or with electric beaters, combine your room temperature butter and both sugars. Beat until fully combined and fluffy. Add the egg and vanilla and mix slightly to incorporate into the butter sugar mixture.
Add in your flour, baking soda, baking powder, salt, and cornstarch and mix on low until fully combined and a dough forms. Pour in the toffee, butterscotch and chocolate chip pieces and mix just until incorporated into the batter.
Scoop dough out by 1-2 Tbsp rounds and place on cookie sheet. For this I usually use a cookie scoop or ice cream scoop so they are all the same size and bake together evenly. It also makes for easier scooping and less messy hands.
Bake the cookies for 9-11 minutes until the edges are just starting to turn golden but they still look slightly underdone in the center. Mine usually bake up in about 10 minutes.
Let cool on the cookie sheet for 2-3 minutes then remove to wire rack to finish cooling.
I love eating these cookies right out of the oven. They are so soft and chewy and perfectly warm. Ugh… my mouth is watering just thinking about them again.
Guess it’s time to make batch number 3822940!
- 1 cup unsalted butter room temperature
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp corn starch
- 1/2 cup chocolate chips
- 1/2 cup toffee bites
- 1/2 cup butterscotch chips
- Preheat oven to 350°F and spray baking sheet with nonstick cooking spray or line with parchment paper.
- In a stand mixer, or with electric mixers, cream together butter, brown sugar, and sugar until fluffy. Add egg and vanilla and mix until combined.
- Add flour, baking soda, salt, and corn starch and mix on low until combined. Add in chocolate chips, toffee, and butterscotch pieces until combined.
- Using a cookie scoop, or tablespoon, drop dough balls onto prepared baking sheet. Bake at 350°F for 9-11 minutes, being sure not to over-bake. Cookies will come out of the oven looking slightly underdone.
- Let cool on baking sheet for about 5 minutes then transfer to wire cooling rack to cool completely.