Best Ever Butterscotch Chocolate Chip Cookies Recipe
These Best Ever Butterscotch Chocolate Chip Cookies combine the rich, buttery flavor of classic chocolate chip cookies with sweet butterscotch chips and a delightful hint of sea salt to balance the sweetness. Perfectly soft and chewy, these cookies offer a sweet and salty vibe with a tender crumb and melty chips in every bite, making them an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12-30 cookies depending on size 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, straight from fridge or room temperature
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour, measured correctly
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-Ins
- 1 cup butterscotch chips (use less if desired, as butterscotch is very sweet)
- 1 cup chocolate chips
- Optional: walnuts, as desired
Finishing
- Sea salt sprinkles for garnish
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). 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 the butter, granulated sugar, and brown sugar together until smooth and fully combined without any leftover butter chunks.
- Add Egg and Vanilla: Lower the mixer speed and add the egg and vanilla extract, mixing until just combined and a smooth batter forms.
- Mix Dry Ingredients: Add the all-purpose flour, baking soda, and salt into the wet mixture. Mix on low speed until just incorporated, being careful not to overmix the dough to keep the cookies tender.
- Fold in Chips and Nuts: Gently stir in the butterscotch chips, chocolate chips, and any optional walnuts. Mix only until the add-ins are evenly distributed, avoiding overworking the dough.
- Scoop Dough onto Baking Sheets: Use a small or large ice cream scoop or heaping tablespoon to drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can make medium cookies using 2 tablespoons of dough or larger cookies with ¼ cup dough per cookie. Optionally, press a few extra butterscotch and chocolate chips on top for a prettier finish.
- Bake Cookies: Bake one sheet at a time in the preheated oven. Medium cookies (2 tablespoons dough) require 8-10 minutes; large cookies (¼ cup dough) take 10-13 minutes. Bake until the cookie edges and bottoms are lightly browned and the tops feel firm to the touch.
- Cool and Add Sea Salt: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to wire racks to cool completely. While cooling, sprinkle sea salt on top to emphasize the sweet and salty flavor contrast.
Notes
- For softer cookies, slightly underbake and cool on the baking sheet.
- Use cold or room temperature butter depending on preference; colder butter yields thicker cookies.
- Adjust butterscotch chips quantity to control sweetness.
- Sea salt sprinkles are optional but highly recommended for flavor contrast.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Optional add-ins like walnuts add a nice crunch but can be omitted for nut-free cookies.
Keywords: butterscotch cookies, chocolate chip cookies, sea salt cookies, sweet and salty cookies, easy cookie recipe
