Best Ever Butterscotch Chocolate Chip Cookies Recipe
These Best Ever Butterscotch Chocolate Chip Cookies are the perfect balance of sweet and salty, combining rich butterscotch and semisweet chocolate chips in a tender, chewy cookie. With a hint of sea salt sprinkled on top, these cookies offer a delightful contrast in flavors that will keep you coming back for more.
- Prep Time: 15 minutes
- Cook Time: 8-13 minutes per batch depending on cookie size
- Total Time: 30 minutes
- Yield: 12-30 cookies depending on size 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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: walnuts
Toppings
- Sea salt sprinkles (for the sweet and salty vibe!)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F 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 at medium speed to beat together the butter, brown sugar, and granulated sugar until the mixture is smooth and no chunks of butter remain.
- Add Egg and Vanilla: Mix in the egg and vanilla extract on low speed until fully incorporated, creating a creamy base for the dough.
- Combine Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet ingredients, mixing just until everything is combined without overmixing to keep the cookies tender.
- Fold in Chips and Add-ins: Gently mix in the butterscotch chips, semisweet chocolate chips, and optional walnuts until evenly distributed throughout the dough.
- Portion the Dough: Using a small or large ice cream scoop or heaping tablespoon, drop 6 to 8 mounds of dough per baking sheet depending on desired cookie size. Optionally, press extra butterscotch and chocolate chips on top of each cookie for extra flavor and aesthetic appeal.
- Bake the Cookies: Bake one sheet at a time until the cookie bottoms and edges are lightly browned and the tops feel firm to the touch. Medium-sized cookies (2 tablespoons dough) bake for 8-10 minutes; large cookies (¼ cup dough) bake for 10-13 minutes.
- Cool and Add Sea Salt: Let cookies cool for 5 minutes on the baking sheet before transferring them to wire racks to cool completely. Sprinkle with sea salt while still warm to enhance the sweet and salty flavor contrast.
Notes
- Do not overmix the dough after adding flour to avoid tough cookies.
- Adding extra chips on top before baking enhances both flavor and presentation.
- Sea salt sprinkles add a delightful sweet and salty contrast—do not skip for best results.
- You can substitute walnuts with pecans or omit nuts entirely for a nut-free version.
- Be sure to measure flour correctly for consistent cookie texture; spoon and level the flour rather than scooping it directly with the measuring cup.
Keywords: butterscotch cookies, chocolate chip cookies, sea salt cookies, homemade cookies, easy dessert, chewy cookies
