Butterscotch Chocolate Chunk Cookies

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Preparation info

  • Makes about


    • Difficulty


Appears in

The Modern Baker

The Modern Baker

By Nick Malgieri

Published 2008

  • About

Everyone loves chocolate chip cookies of all types, and these have a strong butterscotch flavor emphasized by the brown sugar and combination of milk and dark chocolate chunks in them. After you cut up the chocolate, place it in a strainer with fairly wide mesh and sift away the dust formed by cutting it—the cookies will have a neater appearance.


  • 1⅓ cups all-purpose flour (spoon flour into a dry-measure cup and level off)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 10 tablespoons ( sticks) unsalted butter, softened
  • ¾ cup light brown sugar, firmly packed
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 6 ounces (175 grams) bittersweet (not unsweetened) chocolate, cut into ¼-inch (6-mm) pieces
  • 6 ounces (175 grams) milk chocolate, cut into
  • ¼-inch (6-mm) pieces
  • 2 cookie sheets or jelly-roll pans lined with parchment or foil


  1. Set racks in the upper and lower thirds of the oven and preheat to 350°F (180°C).
  2. Stir the flour, baking soda, and salt together and set aside.
  3. Combine the butter, brown sugar, and vanilla in the bowl of an electric mixer. Beat with the paddle on medium speed until just mixed, then beat in the egg. (Overheating this type of cookie dough will make the cookies rise, then flatten out during baking, instead of remaining risen and moist.)
  4. Remove the bowl from the mixer and use a large rubber spatula to stir in the flour mixture, then the chocolate.
  5. Drop teaspoons of the dough 2 to 3 inches (5 to 7 cm) apart on the prepared pans to allow for spreading. Bake the cookies until they are spread, well risen, and golden, about 15 minutes. About halfway through the baking, place the pan from the lower rack on the upper one and vice versa, turning the pans back to front at the same time. If you know that your oven gives strong bottom heat, place the pan on the lower rack stacked on top of a second one for insulation.
  6. Slide the parchment papers off the pans to cool the cookies.


Keep the cookies between sheets of wax paper in a tin or plastic container with a tight-fitting lid.