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Yummy Chocolate Double-Chip Cookies

The first time I made these cookies, I sent them to my stepson in the Marines. The next time he phoned, guess what he requested? More of these cookies! —Marcella Moore, Washburn, Illinois
  • Total Time
    Prep: 15 min. Bake: 10 min./batch
  • Makes
    2-1/2 dozen

Ingredients

  • 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

Directions

  • 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.
  • 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.
Nutrition Facts
1 cookie: 101 calories, 5g fat (3g saturated fat), 15mg cholesterol, 89mg sodium, 14g carbohydrate (7g sugars, 0 fiber), 1g protein.
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Reviews

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Average Rating:
  • Reenwad
    Mar 15, 2018

    Why is this listed under "low carb" recipes? Not even close to being low carb!

  • laceyest
    Nov 12, 2015

    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.

  • hotfudgesundae
    Oct 24, 2015

    Good cookies, next time I'll double the batch!

  • RenaDiego
    May 25, 2015

    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!

  • kballet
    Apr 2, 2015

    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!

  • ImLDS
    Mar 16, 2015

    Flat

  • ashlantic
    Nov 11, 2014

    Awesome recipe. I don't agree that it yields 2 and a half dozen though. I got about a dozen 2 inch cookies.

  • lhtm1964
    Nov 8, 2014

    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.

  • laura78
    Oct 16, 2014

    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?

  • pajamaangel
    Jul 24, 2014

    yummy