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 first baked these cookies for a family gathering and they were gone within minutes; everyone loved the combination of butterscotch and chocolate.
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)
- Large egg: 1
- 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 oven:
- 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 finish:
- 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 Sharing these cookies with my family always brings warm smiles and happy memories around the kitchen table.
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 approximately 260 calories 13 g total fat 34 g carbohydrates 3 g protein.
Required Tools
Mixing bowls electric mixer measuring cups and spoons baking sheets parchment paper ice cream scoop or tablespoon wire rack.
Save to Pinterest Try adding a pinch of cinnamon for an extra layer of warmth and enjoy fresh cookies with a glass of milk for the perfect treat.
Common Recipe Questions
- → What does adding sea salt do?
Flaky sea salt enhances flavor by contrasting the sweetness and amplifying the richness of butterscotch and chocolate.
- → How can I get chewier cookies?
To keep cookies chewy, avoid overbaking; remove them when edges are golden but centers remain soft as they firm up while cooling.
- → Can I substitute walnuts?
Pecans or other nuts work well for added texture, or omit nuts entirely for a nut-free option without compromising texture.
- → What is the best way to mix ingredients?
Beat butter and sugars until creamy, then gently fold dry ingredients to avoid overmixing, which helps maintain tenderness.
- → How should I store these treats?
Store in an airtight container at room temperature for up to five days to maintain freshness and chewiness.
- → Can these be frozen?
Yes, both baked and unbaked dough balls freeze well, allowing for convenient future baking or ready-to-eat treats.