If you have made my Browned Butter Chocolate Chip Cookies (which I hope you have!), you already know how rich and flavorful they are.The browned butter adds such depth! This version takes things a step further with the addition of butterscotch chips—just enough to add that deep, caramel-like sweetness without overwhelming the classic chocolate chip cookie vibes.Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: It’s all about the browned butter in this cookie recipe that makes them stand out from other cookies! So, I encourage you to take the time to brown the butter if you can.

I prefer using unsalted butter, but if you do brown salted butter, you may want to lessen the salt in the cookie dough.Brown Sugar: Light brown sugar makes these cookies extra soft, chewy, and full of flavor.It has molasses in it, which adds a rich, caramel-like taste that goes perfectly with the butterscotch and chocolate chips.

It also helps the cookies stay moist and gives them that nice golden color.Chocolate Chips: Semi-sweet chocolate chips give the cookies just the right balance, they’re sweet but not too sweet.They go great with the rich butterscotch flavor and the chewy cookie texture.

But, dark chocolate or milk chocolate would also be great in these cookies–use your favorite! Butterscotch Chips: I roughly chopped the butters

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