Save to Pinterest These irresistibly chewy cookies combine rich butterscotch and semisweet chocolate chips, finished with a sprinkle of flaky sea salt for the perfect sweet-and-salty bite. Easy to make and impossible to resist!
I have made these cookies many times for family gatherings, and they’re always the first to disappear!
Ingredients
- Unsalted butter: ½ cup (113 g), at room temperature or straight from the fridge
- Brown sugar: ¼ cup (50 g), packed
- Granulated sugar: ½ cup (100 g)
- Egg: 1 large
- Vanilla extract: 1 teaspoon
- All-purpose flour: 1½ cups (195 g)
- Baking soda: 1 teaspoon
- Salt: ½ teaspoon
- Butterscotch chips: 1 cup (170 g), use less if desired for less sweetness
- Semisweet chocolate chips: 1 cup (170 g)
- Chopped walnuts: ½ cup (55 g), optional
- Flaky sea salt: for sprinkling
Instructions
- Preheat:
- Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Mix wet ingredients:
- In a large bowl, beat together the butter, brown sugar, and granulated sugar with an electric mixer at medium speed until smooth and creamy, with no butter lumps remaining.
- Add egg and vanilla:
- Add the egg and vanilla extract; mix on low speed until just combined.
- Mix dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine mixtures:
- Add the dry ingredients to the wet mixture and mix until just incorporated do not overmix.
- Fold in chips and nuts:
- Gently fold in the butterscotch chips chocolate chips and optional walnuts.
- Portion dough:
- Using a large ice cream scoop (¼ cup dough for large cookies) or heaping tablespoon (2 tablespoons for medium cookies) drop dough onto prepared baking sheets leaving space between each cookie. If desired press a few extra chips onto the tops of the dough mounds.
- Bake:
- Bake one sheet at a time Medium cookies (2 tbsp dough) Bake 8–10 minutes Large cookies (¼ cup dough) Bake 10–13 minutes Cookies are done when the edges are lightly golden and the tops are just set.
- Cool and sprinkle:
- Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. While still warm sprinkle with flaky sea salt.
- Store:
- Store in an airtight container at room temperature for up to 5 days.
Save to Pinterest These cookies always bring smiles at family events bringing everyone together.
Required Tools
Mixing bowls electric mixer measuring cups and spoons baking sheets parchment paper ice cream scoop or tablespoon wire rack
Allergen Information
Contains Wheat (gluten) eggs milk (in chips and butter) and optional tree nuts (walnuts). Check all labels for chips and flavorings for potential allergens.
Nutritional Information
Per large cookie calories 260 total fat 13 g carbohydrates 34 g protein 3 g
Save to Pinterest These cookies are perfect for sharing or freezing for later enjoyment.
Recipe FAQs
- → Can I substitute walnuts with other nuts?
Yes, walnuts can be replaced with pecans or omitted entirely for a nut-free option without affecting the overall flavor.
- → How can I achieve softer cookies?
To keep cookies soft, avoid overbaking and remove them from the oven when edges are lightly golden and the centers are still slightly soft.
- → What is the best way to incorporate the chips into the dough?
Gently fold the butterscotch and chocolate chips into the dough to evenly distribute them without overmixing, preserving the cookie's texture.
- → Can the dough be frozen for later use?
Yes, both baked cookies and unbaked dough balls freeze well, allowing convenient storage for future enjoyment.
- → Is browning the butter recommended?
Browning the butter before mixing adds a nutty undertone and deeper flavor, enhancing the overall richness of the cookies.