Best Ever Butterscotch Chocolate Chip Cookies Recipe
These Best Ever Butterscotch Chocolate Chip Cookies combine the rich sweetness of butterscotch chips with classic semisweet chocolate chips, enhanced by a delightful sprinkle of sea salt for the perfect sweet and salty balance. Soft and chewy with lightly browned edges, these cookies are easy to make and sure to satisfy any cookie lover’s craving.
- Prep Time: 15 minutes
- Cook Time: 8-13 minutes per batch
- Total Time: 30-40 minutes
- Yield: 12-30 cookies depending on size 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookies
- 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
- Sea salt sprinkles (for the sweet and salty vibe!)
- Optional: walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Mix 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 and add the egg and vanilla extract. Mix until fully incorporated and the batter is smooth.
- Add Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt to the wet mixture. Mix gently just until incorporated to avoid overmixing which can toughen the cookies.
- Fold in Chips and Optional Nuts: Add the butterscotch chips, semisweet chocolate chips, and walnuts if using. Mix gently to evenly distribute them without overworking the dough.
- Portion the Dough: Using a small or large ice cream scoop or heaping tablespoon, drop cookie dough onto prepared baking sheets, spacing 6 to 8 cookies per pan depending on the size of the scoop used. Press additional chips onto the tops if desired for added visual appeal.
- Bake Cookies: Bake one sheet at a time to ensure even cooking. Medium-sized cookies (about 2 tablespoons dough) bake for 8 to 10 minutes. Larger cookies (¼ cup dough) bake for 10 to 13 minutes. Watch for lightly browned bottoms and edges and firm tops when lightly touched.
- Cool and Salt: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While cooling, sprinkle sea salt on top to enhance the sweet and salty flavor contrast.
- Serve and Enjoy: These cookies yield between 12 and 30 cookies depending on size. Serve once completely cooled and enjoy their chewy, buttery goodness with a perfect balance of butterscotch and chocolate flavors.
Notes
- Do not overmix the dough after adding flour to keep cookies tender.
- Adding sea salt sprinkles enhances the sweet and salty flavor profile.
- Optional walnuts add a nice crunch and nutty flavor.
- Baking one sheet at a time helps ensure even baking.
- Use parchment paper for easy clean-up and to prevent sticking.
- For softer cookies, remove from oven as soon as edges are lightly browned and tops feel set.
Keywords: butterscotch cookies, chocolate chip cookies, sea salt cookies, chewy cookies, sweet and salty cookies, easy cookie recipe
