There was this one week where I baked a different cookie recipe each day. Some recipes were more fancier/difficult than others but the boyfriend seemed to like this one the best. I even made chocolate madeleines and he still liked this one better! I think it had to do with the thinness of these cookies. There’s a certain crisp to it that’s very crunchy yet somewhat soft. It’s amazing, really.

I’ve made this recipe with both chocolate chips and white chocolate chips, but I prefer the white chocolate chips a little bit more. Since white chocolate is a bit more subtle than chocolate, the flavor of the butterscotch is a little more emphasized when using white. But either way, they’re both delicious.

White Chocolate Butterscotch Chip Cookies (adapted from Martha Stewart):

Yields 16 cookies

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 10 tablespoons butter, room temperature
  • 1/2 cup sugar
  • 1/4 cup and 2 tablespoons dark brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup butterscotch chips
  • 1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about three minutes.

Add eggs and vanilla; beat until well combined.

Add the flour mixture all at once, and beat until just combined.

Stir in chips.

Drop tablespoons of batter onto prepared baking sheets, two inches apart.

Bake until golden brown, about 11-12 minutes.

Transfer to a wire rack to cool on baking sheet, one minute, then transfer cookies to rack to cool slightly. Repeat until all batter has been used.