Save 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 several times and each batch disappears within minutes at family gatherings they are that good!
Ingredients
- Wet Ingredients: ½ cup (113 g) unsalted butter at room temperature or straight from the fridge, ¼ cup (50 g) brown sugar packed, ½ cup (100 g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Dry Ingredients: 1½ cups (195 g) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- Mix-Ins: 1 cup (170 g) butterscotch chips (use less if desired for less sweetness), 1 cup (170 g) semisweet chocolate chips, ½ cup (55 g) chopped walnuts (optional)
- Finishing: 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.
- Whisk 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 Mix-Ins:
- 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 Cookies:
- 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 These cookies always bring smiles and warm memories around the kitchen table with family and friends.
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 approx.: Calories 260, Total Fat 13 g, Carbohydrates 34 g, Protein 3 g
Save Enjoy these scrumptious cookies fresh or stored they never disappoint.
Recipe FAQ
- → How do I ensure cookies stay chewy?
Remove them from the oven once edges are lightly golden and tops just set, then cool on the baking sheet before transferring.
- → Can I substitute walnuts in the mix-ins?
Pecans work well as an alternative, or you can omit nuts altogether for a nut-free option.
- → What is the purpose of flaky sea salt on top?
It enhances the sweet flavors with a subtle salty contrast, adding texture and depth to each bite.
- → Is it better to use room temperature butter or chilled?
Room temperature butter is ideal for smooth blending, but chilled butter can produce a slightly different texture in cookies.
- → Can I prepare the dough ahead of time?
Yes, dough balls can be frozen baked or unbaked, allowing for convenient storage and fresh baking later.