Do you ever experience decision paralysis at the bakery window? Me too, friends, me too. Luckily, my Loaded Butterscotch Chocolate Chip Cookies with Toffee are packed to the brim with ALL the chips so you don’t have to choose! Crisp on the edges, chewy in the center, and made in just one bowl, these 3-in-1 cookies are the perfect antidote to sweet indecision.
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About This Recipe
You know those days when you just want ALL the cookies? These Butterscotch Chocolate Chip Cookies with Toffee were created with those days in mind. They’re crispy and chewy, salty and sweet, and an absolute joy to eat.
With melty dark chocolate chips, brown butter and caramelized brown sugar-flavored butterscotch, and salty-sweet bits of crunchy toffee, these are some loaded cookies, indeed.
As if the pure diversity of these loaded cookies weren’t enough to love, there’s so much more! These chocolate chip butterscotch cookies are both crispy on the edges and chewy in the center, meaning they have the best of both worlds.
These all-the-chip cookies are also a snap to make. Since we melt the butter to get that perfect chewy-crispy balance, you don’t even need to get out your mixer. Everything can be made in one bowl with just a whisk and a wooden spoon.
These loaded chocolate chip cookies with toffee and butterscotch are quite simply THE BEST. Make some today. I promise you won’t be disappointed!
Ingredients & Substitutions
Making these crispy-chewy butterscotch chocolate chip cookies is surprisingly easy. I’d bet you probably already have most of the ingredients necessary:
- Egg Yolks - Using egg yolks instead of the whole egg means you’re introducing more fat and less liquid into the dough. This results in a more tender, extra-flavorful cookie. Make sure they’re room temp before mixing up your dough, or you’ll cause the butter to seize up.
- Granulated Sugar & Golden Brown Sugar - Using both acidic brown sugar and neutral white sugar results in a cookie that is both crispy and chewy.
- Melted Butter - Using melted butter means there is no creaming to be done, so you can keep your mixer in the cabinet this time around. Look for butter that is grass-fed, cultured, and/or organic for the best quality.
- All-Purpose Flour - If you don’t have a kitchen scale on hand, be sure to use the scoop and sweep method! This ensures you don’t accidentally add too much.
- Baking Powder & Baking Soda - You need both ingredients to get the perfect rise on these loaded cookies. Make sure to check the expiry date on your leaveners to make sure they are ready for work.
- Kosher Salt & Flaky Sea Salt - The kosher salt is for adding to the dough as seasoning, while the flaky sea salt adds an extra pop of flavor and a bit of texture to the top of the cookies. I like Maldon, sel de gris, or any other finishing salt you may prefer.
- ALL The Chips - These loaded cookies are dependent on a variety of flavors and textures to hit all the right notes. Opt for high-quality chocolate, even if that means reaching for a bar of chocolate to chop into chunks, if necessary. If you can’t find toffee chips, grab a Heath or Skor bar and chop it up, too for a sweet treat!
Equipment
Making this one-bowl toffee chocolate chip cookie recipe requires very few pieces of kitchen equipment. Here’s what you should gather:
- Mixing Bowl - As a general life rule, I suggest using at least one size larger of a bowl than you think you’ll need. This helps to prevent any of the important ingredients from accidentally going overboard.
- Sturdy Spatula - I like silicone spatulas that are firm enough to handle cookie dough, but soft enough to easily scrape down the sides of the mixing bowl.
- Parchment Paper - Not only does parchment paper keep clean-up to a minimum, it also ensures that your butterscotch chocolate chip cookies release from the pan without any breakage or lost chips.
- Baking Sheets - Do yourself a favor and invest in good-quality baking sheets to prevent warping!
- Cooling Racks - If you don’t have a specific cooling rack, you can always repurpose the extra metal shelves of your oven or toaster oven.
How To Make Loaded Butterscotch Chocolate Chip Cookies
These loaded butterscotch toffee drop cookies with chewy centers are a snap to make. Here’s how it’s done:
Prep: Preheat the oven to 350F and line your baking sheet with parchment.
Wet ingredients: Whisk the egg yolks, sugar, melted butter, and vanilla extract together in a large bowl until combined.
Dry ingredients: Fold in your sifted flour, baking powder, baking soda, and salt and mix until smooth, scraping the sides of the bowl.
Add mix-ins: Add the chocolate chips, toffee pieces, and butterscotch chips into the dough. Then fold them into the dough, being careful not to overmix.
Chill: Form cookie dough balls using a small cookie scoop (or about 1.5 tablespoons) and place on a parchment-lined cookie sheet or plate. Place in the fridge to chill for at least 20-30 minutes or overnight!
Bake: Bake for 10-12 minutes before removing from the cookies from the oven, topping with flakey salt, and reshape as desired using a round cookie cutter. Allow them to cool on the baking sheet for 5 minutes before transferring to a cooling rack or wire rack. Then enjoy alongside a delicious glass of milk!
Optional Variations
My loaded butterscotch chocolate chip cookies with toffee are quite sublime, but there’s always room for customization. Here are a few ideas to get you started:
- EVEN MORE CHIPS. Feel free to add milk chocolate chips, white, and dark chocolate chips to add even more dimensions of flavor. Oh, and don’t forget about peanut butter chips, chocolate toffee bits! And M&Ms!
- Go for the kitchen sink. Try adding chopped, toasted nuts, pretzel bits, or even potato chips for more flavor, texture, and cookie-loving goodness.
- Make it an edible cookie dough instead. Are you one of those people who likes your cookies before they’re baked? I hear you! If you want to enjoy some loaded cookie dough by the spoonful, you only need to make a few tweaks. First, toast your flour to make it food-safe - spread it on a parchment-lined baking sheet and pop it in the oven for about 5 minutes. Next, swap out the egg yolks for a flax egg or applesauce and ¼ cup of the milk of choice. (1 flax egg = 1 tablespoon flaxseed + 3 tablespoons of water, mixed and rested for 5 minutes.)
Expert Tips
- Use a cookie cutter to get perfectly shaped cookies. Did your loaded chocolate chip cookies come out looking wonky? Not to worry! Grab a biscuit cutter a size or two larger than the cookies (or a clear glass cup with a large enough opening). While the cookies are still warm from the oven, place the ring around the misshapen ones and gently swirl them around to reshape them into perfect circles.
- Rest the dough for the best texture. While the dough comes together very quickly since we don’t have to cream the butter and sugar, make sure you plan for ample chilling time. If you try to bake the cookies straight away, they will spread further and faster than if they are chilled. Additionally, resting the dough allows the flour to rehydrate, resulting in a better, more flavorful cookie.
- Stock your freezer. Cookie monsters though we may be, Calvin and I are just two people. To prevent us from accidentally overdoing it, I will often freeze my cookie dough into balls so I can always make just a handful of warm, ooey, gooey, straight-from-the-oven cookies. To do this, form dough into balls using about 2 tablespoons. Freeze them in a single layer on a parchment lined tray or plate. Once frozen through (about 30 minutes), pop them into a labeled zip-top freezer bag and freeze for up to 3 months. To bake, simply add 2-3 minutes to the recommended time and you have yourself a freshly baked chewy cookie!
Frequently Asked Questions
Cookies come in many forms. Some are bar cookies, some are piped, some are molded, rolled, or sliced, and some, like these loaded cookies, are the drop variety. All “drop cookie” means is that the dough simply needs to be scooped and dropped onto the baking sheet, instead of forming them into shapes or baking them in a tin.
Absolutely! I actually love this idea. To properly brown your butter, head on over to my post detailing how to make brown butter.
In my house, not long LOL! All jokes aside, though, these cookies should keep at room temperature for 4-5 days if kept in an airtight container. If you opt to make the dough alone, it can be refrigerated for up to a week, or frozen for up to three months.
More Cookie Recipes
As always, I love seeing your creations and hearing from you! If you try the recipe for these One-Bowl Loaded Chocolate Chip Cookies With Toffee & Butterscotch, please share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter!
Loaded Butterscotch Chocolate Chip Cookies With Toffee
Equipment
- Small cookie scoop
Ingredients
- 2 Egg yolks
- ¼ Cup (50 g) Granulated sugar
- ½ Cup (100 g) Brown sugar
- ½ Cup + 1 Tablespoon (120 g) Unsalted butter, melted
- 1½ teaspoon Vanilla Extract
- 1 Cup (120 g) All-purpose flour
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- teaspoon Kosher salt
- ½ Cup (90 g) Dark Chocolate Chips
- ¼ Cup (60 g) Toffee Bits
- ½ Cup (85 g) Butterscotch Chips
- Flakey sea salt
Instructions
- Preheat the oven to 350°F and line your baking sheet with parchment paper.
- Whisk egg yolks, sugar, melted butter and vanilla extract together until combined.2 Egg yolks, ¼ Cup Granulated sugar, ½ Cup Brown sugar, ½ Cup + 1 Tablespoon Unsalted butter, 1½ teaspoon Vanilla Extract
- Fold in your sifted flour, baking powder, baking soda and salt and mix until smooth.1 Cup All-purpose flour, ½ teaspoon Baking powder, ¼ teaspoon Baking soda, teaspoon Kosher salt
- Add the chocolate, butterscotch chips and toffee folding everything into the dough.½ Cup Dark Chocolate Chips, ½ Cup Butterscotch Chips, ¼ Cup Toffee Bits
- Form dough into balls using a small cookie scoop, or about 1.5 Tablespoons, and place on a parchment-lined baking sheet or plate. Place in the fridge to chill for about 20-30 minutes.
- Bake for 10 minutes before removing from the oven, topping with flakey salt and reshape as desired by using a large circular cookie cutter to round out the edges.Flakey sea salt
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Use a biscuit cutter to get perfectly shaped cookies. Did your loaded chocolate chip cookies come out looking wonky? Not to worry! Grab a biscuit cutter a size or two larger than the cookies (or a clear glass cup with a large enough opening). While the cookies are still warm from the oven, place the ring around the misshapen ones and gently swirl them around to reshape them into perfect circles.
- Rest the dough for the best texture. While the dough comes together very quickly since we don’t have to cream the butter and sugar, make sure you plan for ample chilling time. If you try to bake the cookies straight away, they will spread further and faster than if they are chilled. Additionally, resting the dough allows the flour to rehydrate, resulting in a better cookie.
- Stock your freezer. Cookie monsters though we may be, Calvin and I are just two people. To prevent us from accidentally overdoing it, I will often freeze my cookie dough into balls so I can always make just a handful of warm, ooey, gooey, straight-from-the-oven cookies. To do this, form dough into balls using about 2 tablespoons. Freeze them in a single layer on a parchment lined tray or plate. Once frozen through (about 30 minutes), pop them into a labeled zip-top freezer bag and freeze for up to 3 months. To bake, simply add 2-3 minutes to the recommended time.
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