Yummy Chocolate Double-Chip Cookies Recipe
- 1/2 cup butter, softened
- 3/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup semisweet chocolate chips
- 1/3 cup butterscotch chips
- 1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chocolate and butterscotch chips.
- 2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown (tops will feel soft). Cool for 3 minutes before removing to wire racks to cool completely. Store in an airtight container. Yield: 2-1/2 dozen.
1 cookie equals 101 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 89 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.
Reviews for Yummy Chocolate Double-Chip Cookies
"I've been making these for years. They are delicious. I make a bigger batch and use an entire bag of chocolate chips as well as an entire bag of butterscotch chips."
"Good cookies, next time I'll double the batch!"
"I haven't tried these yet, but it's basically the Toll House chocolate chip cookie cut in half minus the white sugar and added butterscotch chips.Brown sugar produces a softer brown cookie while the white produce a crunchier and lighter colored cookie. If your cookie comes out flat...1. Make sure you use butter not margarine. 2. Make sure your butter is not melted. It needs to be softer with a bit of chill to it. 3. Increase your flour 1/4 cup. 4. Refrigerate your dough for at least 30 mins to help reduce the butter from melting fast and spreading flat. Refrigerating also gives it a better flavor.I have A LOT of dark brown sugar I need to use up and this is a great idea! Thank you for sharing your family recipe and I'm so glad your step son enjoyed it with his fellow members! What a wonderful step mother you must be!"
"This is magnificent! They are great just with just chocolate chips, or with butterscotch. They're best warm, when the chips are gooey. This will always be my go-to cookie recipe!"
"Awesome recipe. I don't agree that it yields 2 and a half dozen though. I got about a dozen 2 inch cookies."
"These are great cookies. We eat plant based and they crossed over really well - used coconut oil instead of butter, flax seed egg instead of an egg and vegan chips. Sometimes the change over isn't great but this one was."
"These have quickly become one of my favorite cookie recipes. Have to make at least a double batch each time. But, I was wondering why they flatten out so much after letting them sit for 3 minutes after baking. I follow the recipe exactly, but they look more like the picture when they first come out of the oven. They get flatter and darker as they sit. Why is this?"
"The use of all brown sugar in this yummy cookie won my family over! This rich cookie dough made a wonderful base for cookie dough gifts. The small batches of dough fit nicely into medium sized deli containers. I wrote the directions on the outside of the containers. Perfect for chocolate, butterscotch and peanut butter chips a like."
"I made these as a bar cookie using an 8 x 8-inch pan. They were deliciious!"
"Amazing cookies! So super easy and fast! No one will believe they are not store bought they taste just like toll house or nestlè. Do need to double this recipe though it only makes about 19 regular size cookies:/ definitely a keeper going in the recipe box:) thank you taste of home"
"Because I am crazy about chocolate n peanut butter, I substituted peanut butter chips for the butterscotch ones BUT I used equal amounts of both chips "
"This is the best and easiest chocolate chip recipe- makes just enough to have around the house for snacks, or easily doubled for crowd"
"Delicious and easy to make"
"This made a great cookie. I adapted the recipe, though, in order to make it lower in fat and sugar. I used 1/4 c. Blue Bonnet light stick to replace 1/2 of the butter, then, since I didn't have the sugar twin brown sugar, did 1/4 c brown sugar and 1/2 c. splenda. I substituted 3/4 c. King Arthur White Whole Wheat flour plus 1/2 c. regular flour. Instead of salt, I just used 1 t. baking soda, and 8 oz. sugar free chocolate chips (1 1/3 c). I added 1/2 c. chopped pecans, but that would have been optional. I dropped by rounded teaspoons, still baked for 10-12 minutes, and it made 40 cookies. They were yummy! Thanks for the base recipe!"
"Not only were these cookies delicious, but I could make a batch so quickly. I didn't have to spend all day feeding cookies sheets into the oven. Definitely a favorite!"
"Delicious cookie, and very easy to make. The whole family loved them."
"What WONDERFUL cookies! Some chocolate chip cookies are hard and crunchy but these are so soft and chewy and lite. I didn't add the butterscotch chips and they turned out just fine.They might, however, need a bit more chocolate chips if you exclude the butterscotch chips.I would definitely make this quick, delicious recipe again. FANTASTIC! This goes in my recipe box for sure!"
"Didn't have butterscotch chips so I used peanut butter chips. Very good, will make these again."