Easy Butterscotch Chocolate Chip Cookies (Egg-Free)
These Butterscotch Chocolate Chip Cookies are soft, chewy, and have a crispy edge. Made with simple ingredients, these egg-free cookies will quickly become a new favorite. They are BIG and filled with the rich flavor of butterscotch and the comforting goodness of chocolate chips.
Servings 12 BIG cookies
Calories 483kcal
Equipment
Ingredients
- 2 ½ cups (350 g) all-purpose flour
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (2 g) baking powder
- 1 teaspoon (4 g) salt
- 1 cup (230 g) unsalted butter, cold and diced
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) brown sugar
- 3 tablespoons (45 ml) milk
- 1 teaspoon (5 g) pure vanilla extract
- 1 cup (200 g) semisweet chocolate chips or chunks
- 1 cup (200 g) butterscotch chips
Instructions
- Combine the flour, baking soda, baking powder, and salt in a bowl. Set aside.
- Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter for 30-45 seconds to break it down a little. Add the granulated sugar and brown sugar; mix until just combined, about 30-45 seconds. Scrape down the sides and bottom of the bowl as needed.
- Add chocolate chips and butterscotch chips and mix to distribute evenly.
- Reduce the speed to low and add the flour mixture; mix until it resembles coarse crumbs. Then, add the milk and vanilla; mix until just combined (don't overmix!).
- Divide the dough into twelve equal portions, each about 110 grams / ¼ cup. Form rustic balls of dough and place them on a cookie sheet or large plate. Freeze for at least 60 minutes and up to 3 months.
- Preheat the oven to 350º F (180º C). Line a large-rimmed baking sheet with parchment paper or a silicone baking mat.
- Place the frozen cookie balls you whisk to bake on the cookie sheet so they’re evenly spaced, about 4 inches apart. I recommend baking one sheet of cookies at a time.
- Bake for 12- 15 minutes, until barely golden brown around the edges and still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.
- Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Meanwhile, press a few extra chocolate and butterscotch chips into the tops of the warm cookies. This is optional and only for looks. After 5 minutes of cooling on the baking sheets, transfer the cookies to a wire rack to cool completely.
Notes
Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days.
Freeze Baked Cookies: After baking, let the cookies cool completely. Then, place them on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place them in a freezer container or bag and freeze for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.
Freeze Unbaked Cookie Balls: Unbaked cookie dough balls freeze well for up to three months. Roll the dough into balls, line them up on a baking sheet, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag!
Baking Frozen Cookie Balls: Frozen cookies can be baked without thawing first!
Recipe Tip:
- Measure the ingredients properly! In my opinion, a kitchen scale is always the best option.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- Freeze the dough for at least 60 minutes before baking. This allows the dough to firm up a little, which improves its baking and prevents the cookies from spreading too much in the oven.
- For evenly sized cookies (better for baking), spoon out the dough using a spring-loaded ice cream scoop. I use a 1/4 cup scoop for these bakery-style big cookies, but you can also measure the dough using a kitchen scale.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look raw in the center, but they will be perfect once they cool. Let them cool on the baking sheets for just a few minutes. If you leave them on the baking sheets too long, they will continue cooking and become hard.
- Dairy-Free: To make this recipe dairy-free, you can easily swap the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Check out my favorite dairy-free substitutes here. Chocolate: My favorite dairy-free chocolates are Enjoy Life Semi Sweet Chocolate Mini Chips and Gefen Vegan Semi Sweet Real Dark Chocolate Chips.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
- Nutty Twist: Add chopped nuts such as pecans or walnuts for added crunch and flavor.
- Raisin Cinnamon: Replace chocolate chips with raisins and add a hint of ground cinnamon for a cozy twist.
- Double Chocolate: Increase the chocolate factor by using both chocolate chips and cocoa powder in the dough.
- Swap Out The Chocolate: For a unique flavor profile, use white chocolate chips, peanut butter chips, or toffee bits instead of chocolate chips.
- Sea Salt: Add a sprinkle of sea salt on top before baking for a sweet and salty contrast.
Nutrition
Calories: 483kcal | Carbohydrates: 68g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 327mg | Potassium: 145mg | Fiber: 2g | Sugar: 44g | Vitamin A: 508IU | Calcium: 45mg | Iron: 2mg