Description
These Best Ever Butterscotch Chocolate Chip Cookies combine the rich, buttery flavor of butterscotch with the classic sweetness of chocolate chips, topped with a sprinkle of sea salt for the perfect sweet and salty balance. Easy to make and perfect for any occasion, these cookies have a tender texture and a delightful crunch on the edges.
Ingredients
Cookie Dough
- ½ cup unsalted butter (straight from fridge or room temperature)
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour (measured correctly)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
Optional Add-ins
- Walnuts (optional)
Topping
- Sea salt sprinkles (for the sweet and salty vibe!)
Instructions
- Preheat oven and prepare pans: Preheat your oven to 350°F (177°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 until the mixture is smooth and free of butter chunks.
- Add egg and vanilla: Reduce mixer to low speed and blend in the egg and vanilla extract until well combined.
- Mix dry ingredients: Gradually add the flour, baking soda, and salt to the wet mixture, stirring just until incorporated. Be careful not to overmix to keep the cookies tender.
- Fold in chips and nuts: Gently mix in the butterscotch chips, chocolate chips, and optional walnuts until distributed throughout the dough, again avoiding overmixing.
- Portion the dough: Using a small or large ice cream scoop or a heaping tablespoon, drop dough onto prepared baking sheets with 6 to 8 cookies per sheet depending on desired size. For extra chip visibility, press additional butterscotch and chocolate chips gently onto the tops if desired.
- Bake cookies: Bake one sheet at a time in the preheated oven until edges and bottoms are lightly browned and tops feel firm when lightly touched. Medium (2 tbsp) cookies bake for 8-10 minutes; large (¼ cup) cookies bake for 10-13 minutes.
- Cool and add sea salt: Allow cookies to cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely. Sprinkle sea salt over cookies while they are cooling for a perfect sweet and salty flavor contrast.
- Serve: Enjoy your delicious butterscotch chocolate chip cookies with a glass of milk or as a sweet snack anytime.
Notes
- Do not overmix the dough when adding flour and chips to prevent tough cookies.
- Using cold butter will result in slightly thicker cookies; room temperature butter will spread more.
- Baking cookies one sheet at a time ensures even cooking.
- Optional walnuts add a nice crunch and nutty flavor.
- Adjust baking time slightly based on desired cookie size and oven differences.
- Sprinkling sea salt after baking enhances the flavor contrast between sweet and salty.