These Oversized Crinkled Chocolate Chip Butterscotch Cookies are the epitome of the best chocolate chip cookies ever! Unlike standard chocolate chip cookies, these large handheld favorites are full of sweet flavor from the nice balance of chocolate-y sweet and butterscotch charm, which work perfectly together. In addition, their crinkled look and thinly crisped bodies, make for a real obsession.
Whelp, it’s finally Friday and I am so happy that the weekend is here.
The weekends for me mean that I get a chance to put on my creative hat when it comes to recipes, despite the amount of work involved.
And I surely put on my creative hat for these cookies which were the absolute BOMB in flavor!
Growing up, I loved butterscotch candy, so this was right up my alley. But who knew that butterscotch would go so perfectly with chocolate chip?
Well, my friend—-it’s perfect! For a second, I almost thought that this combination beats out the chocolate-caramel combo. Haha. Juts kidding! But it comes VERY close.
The funny thing is that I saw the “crinkled” cookie recipe about a year ago in the New York times, which was originally by Sarah Keiffer, a baker and blogger.
This variation of a cookie is such genius idea and while it can be intimidating to execute due to the process of getting them done right, it definitely is worth the try.
The trick about everything is in the banging. During the baking process, you have to bang the baking sheet with your cookies a few times before they are fully baked.
Therefore, the “crinkling” comes as a result of the center of the cookies falling inward, pushing the rest of it outward. I know, it sounds pretty crazy, but it’s so cool!
Combining this “crinkling” process with the flavor combo of chocolate and butterscotch (something that I felt inspired by based on my childhood), plus the fact that you get a bigger sized cookie is like heaven on Earth.
And don’t worry—theses cookies aren’t too big! OK, so they may be too big to dip in a glass full of milk, but they aren’t too big to enjoy, for sure! Cheers to that!
Be sure to check out my Vegan version of chocolate chip cookies—Chunky Vegan Chocolate Chip + Pretzel Cookies–and yes, they do have pretzels in them! Yum!
Now, if you’re in a chocolate chip mood, then you might want to take a look at these Gooey Marshmallow Chocolate Chip Cookies, which are way too good to pass up! Plus, I used large chunks of chocolate for these cookies instead of the usual chocolate chips.
Or perhaps, you aren’t a huge fan of chocolate and would like to make a cookie with a different flavor, so I’d recommend these Chewy Apple Oatmeal Raisin Cookies which are just that—soft and chewy.
Let’s dig right into this recipe, shall we?
You first start by adjusting your oven rack to the middle of the oven and lining your two baking sheets with parchment paper.
Next, in a medium bowl, whisk together the organic all-purpose flour, baking soda, and sea salt and set aside.
Now, in the bowl of your electric stand-mixer (w/ a paddle attachment), beat together the unsalted butter until creamy and add both sugars, beating on medium speed until fluffy, about 2-3 minutes.
Turn the mixer on low speed and add the egg, vanilla extract, and 2 Tbsps of water, until well combined. Be sure to scrape the bottom and sides if needed.
Still on low speed, add the dry ingredients and continue mixing until well incorporated, about another 3 minutes or so.
Next, add the chocolate chips and butterscotch chips, until fully incorporated into the batter. about 1 minute. Be careful not to over-mix.
Once done, cover the bowl with plastic wrap and refrigerate for 1 hour or freeze for 30 minutes.
In the meantime, preheat oven to 350 degrees Fahrenheit.
Once chilled, form cookie dough balls, about 1/3 cup each, and line them up on each baking sheet. **NOTE: I placed 4 cookie dough balls on each baking sheet since they do spread out pretty wide.**
Place cookies in oven and bake for 10 minutes. **NOTE: Be sure to place unused cookie dough back in the refrigerator to chill until ready to use again.**
At 10 minute mark (cookies should be slightly puffed in the center), lift baking sheet and let it drop against the rack. Repeat about twice if needed. This allows the edges to set and the inside to fall down. **Do this process for both baking sheets.** Then 3 minutes later, repeat the process again, doing so another time after 3 minutes again. **NOTE: You should bang baking sheets a total of 3 x’s for each baking sheet.**
Once cookies have baked for a total of 16-18 minutes, remove them from oven and let cool until fully set before removing them from baking sheet.
Repeat same steps with each round of cookies until batter is complete. Wallah!
If you choose to make these Oversized Crinkled Chocolate Chip Butterscotch Cookies or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Oversized Crinkled Chocolate Chip Butterscotch Cookies.