Description
These Best Ever Butterscotch Chocolate Chip Cookies combine the rich sweetness of butterscotch and semisweet chocolate chips with a hint of sea salt for the perfect sweet and salty flavor balance. With a crispy edge and chewy center, these cookies are a delightful treat for any occasion.
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
- 1 cup semisweet chocolate chips
- Optional: walnuts (to taste)
Topping
- Sea salt sprinkles (for the sweet and salty vibe!)
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream butter and sugars: In a large bowl, use an electric mixer on medium speed to beat together the butter, brown sugar, and granulated sugar until smooth and well combined, ensuring there are no chunks of butter left.
- Add egg and vanilla: Reduce mixer speed to low, then add the egg and vanilla extract. Mix until fully incorporated, scraping down the sides if necessary.
- Incorporate dry ingredients: Add the flour, baking soda, and salt to the wet mixture. Mix on low speed just until combined—avoid overmixing to keep your cookies tender.
- Mix in chips and nuts: Fold in the butterscotch chips, semisweet chocolate chips, and optional walnuts gently until evenly distributed but not overmixed.
- Scoop dough onto baking sheets: Using a small or large ice cream scoop or a heaping tablespoon, drop dough onto the prepared sheets, spacing 6 to 8 per pan depending on cookie size. For extra chocolate and butterscotch flavor, press a few chips onto the tops of each cookie before baking.
- Bake the cookies: Bake one sheet at a time until cookies’ edges and bottoms are lightly browned and the tops feel firm to the touch. Medium cookies (2 tablespoons dough) bake for 8-10 minutes; large cookies (¼ cup dough) bake for 10-13 minutes.
- Cool and add sea salt: Allow cookies to cool for 5 minutes on the baking sheets. Then transfer to wire racks to cool completely. While cooling, sprinkle sea salt over each cookie to enhance the sweet and salty flavor profile.
Notes
- Do not overmix the dough after adding flour to keep cookies tender and chewy.
- Adjust the amount of butterscotch chips for desired sweetness; fewer chips will make a less sweet cookie.
- Sea salt sprinkled on top balances the sweetness from the butterscotch and chocolate chips.
- Optional walnuts add a delightful crunch and nutty flavor but can be omitted for nut-free cookies.
- Baking one sheet at a time ensures even cooking and optimal texture.
Nutrition
- Serving Size: 1 large cookie
- Calories: 190
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
