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Ooey-Gooey Double Chip Cookies mix the classic taste of chocolate with sweet butterscotch bits for a mind-blowing treat. When you bite into these babies, you'll get that amazing combo of smooth chocolate and buttery butterscotch that'll make your taste buds go wild. They're soft in the middle with just a bit of crunch around the edges—perfect for munching anytime. Whether you're whipping them up for friends, family, or just treating yourself, these cookies won't disappoint!
INGREDIENTS- 1 cup softened unsalted butter
- ½ cup brown sugar, packed
- 1 cup white sugar
- 2 eggs (large)
- 1 tsp pure vanilla extract
- ½ tsp salt
- 1 tsp baking soda
- 2 ¼ cups flour (all-purpose)
- ½ cup butterscotch chips
- 1 cup chocolate chips (semisweet)
- Step 8:
- Cool the cookies briefly on the pan before moving them to a wire rack to finish cooling completely.
- Step 7:
- Heat your oven to 375°F (190°C). Drop spoonfuls of cookie dough onto baking sheets and bake until golden brown edges form, about 12-14 minutes.
- Step 6:
- Wrap the bowl and stick the dough in the fridge for at least half an hour.
- Step 5:
- Fold in both types of chips until they're spread throughout the dough.
- Step 4:
- Mix the wet and dry ingredients together just until they're combined—don't overmix!
- Step 3:
- Combine flour, salt, and baking soda in a separate container.
- Step 2:
- Mix in the eggs and vanilla until everything looks smooth.
- Step 1:
- Beat the butter and both sugars in a large bowl until the mix turns fluffy and pale.
- These treats stay fresh for 5 days when kept in a sealed container. You can also freeze the raw dough if you want to bake them later.
- Want to make them extra special? Serve them still warm with a dollop of vanilla ice cream.
- Don't skip the cooling time in the fridge—it keeps your cookies from getting too flat and makes sure they stay thick and gooey inside.
- Try cooking the butter until it's golden for a toasty, nutty kick that makes these cookies even better.
Tips from Well-Known Chefs
- Top each cookie with a tiny pinch of sea salt before baking to create an amazing sweet-salty balance.
Can I swap in dark chocolate chips?
Absolutely! Dark chocolate works great if you want a stronger chocolate punch.
What can I use if I'm out of butterscotch chips?
No butterscotch chips around? Try white chocolate or peanut butter chips instead for a tasty twist.
How do I make sure my cookies turn out super gooey?
Pull them out of the oven a bit early while the middles are still soft and not fully set.
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