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 several times for family gatherings and everyone always asks for the recipe they are that good.
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)
- Egg: 1 large
- 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 mix-ins:
- Gently fold in the butterscotch chips, chocolate chips, and optional walnuts.
- Shape 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 have become a staple at holiday family gatherings where everyone enjoys sharing them fresh out of the oven.
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 Try this recipe for a perfect balance of sweet and salty it will quickly become your favorite cookie.
Recipe FAQs
- → How do I achieve chewy texture in these cookies?
Use a balance of brown and granulated sugars and avoid overbaking. Letting the cookies cool on the baking sheet helps them set while retaining chewiness.
- → Can I substitute walnuts with another nut?
Yes, pecans or chopped almonds work well for added crunch if you prefer a different nut option.
- → What is the best way to incorporate sea salt?
Sprinkle flaky sea salt on warm cookies just after baking to enhance the sweet flavors and add a subtle salty contrast.
- → Is it better to brown the butter for extra flavor?
Browning the butter adds a nutty depth that complements the butterscotch and chocolate chips wonderfully.
- → How should I store these cookies to maintain freshness?
Store cooled cookies in an airtight container at room temperature for up to five days to preserve their texture and flavor.
- → Can the dough be frozen before baking?
Yes, the dough balls can be frozen and baked later, maintaining freshness and convenience.