These Oversized Crinkled Chocolate Chip Butterscotch Cookies are the epitome of the best chocolate chip cookies ever with a twist! 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. Plus, their crinkled look and thick, chewy bodies make for a real sweet indulge + obsession. Gluten-Free option.
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, guys----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.
Previously, I saw a "crinkled" cookie recipe a few years ago in the New York Times, which was originally by Sarah Keiffer, a baker and blogger who initially I believe invented the idea of this concept.
These Oversized Crinkled Chocolate Chip Butterscotch Cookies are such a genius idea when it comes to flavors marrying together and while it can be intimidating to execute due to the process of getting them done right, I'll be sure to walk you through everything carefully so that you can make these beauties perfectly!
Generally, these cookies take just less than 20 minutes (in total) to whip up. You’ll need a few important ingredients to achieve the thick, chewy texture perfectly:
The trick with how beautiful these Oversized Crinkled Chocolate Chip Butterscotch Cookies look 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!
You can easily mix up the inclusions in these cookies. Instead of butterscotch chips, you can use caramel or toffee. For an additional crunch-----I like to add things like pecans, walnuts or macadamia nuts. You could omit the chocolate if you’re not a fan or use white chocolate for a sweeter flavor.
PS: The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.
In a bowl of an electric stand mixer (fitted w/ a paddle attachment), cream the softened butter on medium-high speed, for about 1 minute or so.
Add both sugars continue beating at medium-high speed until fluffy.
Add in the egg and vanilla extract and reduce the speed to medium, ensuring that everything is well combined. Scrape down the sides of the bowl to incorporate as needed.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and sea salt.
Reducing the mixer’s speed to low, slowly add the dry ingredients to the butter-sugar mixture and continue mixing until well-incorporated.
Once combined, fold in the chopped chocolate and butterscotch baking chips using a rubber spatula.
I don't chill my dough for these cookies, but if you need to: cover the dough in the mixing bowl and refrigerate for 1-2 hours.
Once chilled, remove it from the refrigerator and let it sit at room temperature for a few minutes if the dough has hardened a lot.
Baking the best cookies as I stated before is kind of like a science, however, I’ve gathered a few tips that have helped me to master them along the years:
This is a must! In the past, I never understood how important this step was, but I’ve now realized that it is. I like to let my butter sit out for at least 1-2 hours so that it’s the softest it can get without melting. If you forget to leave your butter out, I sometimes add hot water to a glass, pour it out, and then add the butter to that heated glass for a few minutes and it works!
Yet another step that I often overlooked, however, creaming your butter with a mixer until pale and fluffy, helps to make the most softest cookies ever!
I can’t stress this enough. Lining your baking sheet with parchment makes things seamless and avoids your cookies from browning too quickly and sticking to the pan.
We might think that dumping in all the dry ingredients to the wet ingredients at once might seem right, but it’s not the best thing to do. I definitely recommend adding in the flour/dry ingredients in increments, mixing as you add to create a nicely combined batter without having to over-mix.
Never use a mixer when adding in chopped chocolate or chocolate chips. For one—-you risk breaking the chocolate up into small pieces while mixing and two—-again, you end up making the chocolate melt or get a little moist, which affects the batter. Simply fold in chocolate by hand a few times and you’re done!
You can store these cookies in an airtight container on the counter for up to four days. To keep them really fresh, I recommend popping them into the freezer. You can freeze vegan chocolate chip cookies for up to six months (if they last that long!).
You can also freeze the uncooked dough. When you want to bake a batch, let the dough defrost in the fridge overnight before scooping out your cookies and baking as directed in the recipe.
Absolutely! You can substitute the all-purpose flour with GF all-purpose flour or 1:1 gluten-free flour if you’re avoiding gluten.
If you make these Oversized Crinkled Chocolate Chip Butterscotch Cookies, be sure to tag me on Instagram @orchidsandsweettea!
Oversized Crinkled Chocolate Chip Butterscotch Cookies.