Description
These Best Ever Butterscotch Chocolate Chip Cookies combine the rich sweetness of butterscotch and chocolate chips with a hint of sea salt for the perfect sweet and salty treat. Crispy on the edges and soft in the center, these cookies are easy to make and irresistible for any cookie lover.
Ingredients
Units
Scale
Cookie Dough
- 1/2 cup unsalted butter, straight from fridge or room temperature
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour, measured correctly
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips (adjust quantity to taste)
- 1 cup semisweet chocolate chips
Optional Add-Ins
- Walnuts
Topping
- Sea salt sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on medium speed to beat the butter, brown sugar, and granulated sugar together until smooth and fully combined with no butter chunks remaining.
- Add Egg and Vanilla: Mix in the egg and vanilla extract on low speed until just incorporated to avoid overmixing.
- Incorporate Dry Ingredients: Add the flour, baking soda, and salt to the wet mixture and mix until just combined. Avoid overmixing to keep cookies tender.
- Add Chips and Nuts: Gently fold in the butterscotch chips, semisweet chocolate chips, and any optional walnuts until evenly distributed in the dough without overmixing.
- Portion Dough: Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, spacing 6 to 8 cookies per pan depending on the size you prefer. Optionally, press additional butterscotch and chocolate chips on top of the dough balls before baking for extra chip coverage.
- Bake Cookies: Bake one sheet at a time in the preheated oven. Medium-sized cookies (about 2 tablespoons dough) bake for 8-10 minutes; large cookies (¼ cup dough) bake for 10-13 minutes. Bake until edges and bottoms are lightly browned and tops are firm to the touch but still soft inside.
- Cool and Salt: Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. While cooling, sprinkle sea salt generously over the cookies to achieve the perfect sweet and salty balance.
Notes
- For sweeter cookies, increase the amount of butterscotch chips, but the sea salt topping helps balance the sweetness.
- Avoid overmixing the dough once the flour is added to maintain tender cookies.
- Pressing extra chips on top before baking enhances the visual appeal and flavor bursts.
- Cooling the cookies on the baking sheet helps them set without breaking apart.
- Walnuts are optional but add a nice crunch and complement the sweet chips well.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 large cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
