Best Ever Butterscotch Chocolate Chip Cookies Recipe
These Best Ever Butterscotch Chocolate Chip Cookies are a delightful treat featuring a perfect blend of sweet butterscotch and rich chocolate chips, balanced by a sprinkle of sea salt for a sweet and salty flavor combination. Soft on the inside with slightly crisp edges, these cookies are easy to make and sure to satisfy your cookie cravings.
- Prep Time: 15 minutes
- Cook Time: 8-13 minutes per batch
- Total Time: 30-40 minutes
- Yield: 12 to 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 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 preferred as butterscotch is very sweet)
- 1 cup semi-sweet chocolate chips
- Optional: walnuts (quantity as desired)
Topping
- Sea salt sprinkles for the sweet and salty vibe
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on medium speed to beat together the butter, granulated sugar, and brown sugar until the mixture is smooth and no butter chunks remain.
- Add Egg and Vanilla: Lower the mixer speed and incorporate the egg and vanilla extract into the butter and sugar mixture until fully mixed.
- Combine Dry Ingredients: Add flour, baking soda, and salt to the wet mixture. Mix just until the dough comes together; be careful not to overmix to keep cookies tender.
- Fold in Chips and Nuts: Gently mix in the butterscotch chips, chocolate chips, and optional walnuts until evenly distributed, again avoiding overmixing.
- Portion Dough: Using a small or large ice cream scoop or a heaping tablespoon, drop cookie dough onto the prepared baking sheets, spacing them to allow for spreading. Depending on your scoop size, place 6 to 8 per sheet.
- Decorate Cookies: Optionally press a few butterscotch and chocolate chips onto the cookie dough tops for extra visual appeal and flavor before baking.
- Bake Cookies: Bake one sheet at a time until the bottoms and edges turn lightly browned and the tops feel firm to the touch. Medium-sized cookies (2 tablespoons dough) should bake 8-10 minutes, while large cookies (¼ cup dough) require 10-13 minutes.
- Cool and Salt: Let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Sprinkle sea salt on top while the cookies are still warm to enhance their sweet and salty contrast.
- Serve and Enjoy: Serve once cooled. This recipe yields between 12 and 30 cookies depending on the size you make.
Notes
- Do not overmix the dough when combining the flour and other dry ingredients to maintain a tender cookie texture.
- Adjust the amount of butterscotch chips according to your sweetness preference as they can make cookies very sweet.
- Sea salt on top is optional but highly recommended to balance the sweetness with a salty contrast.
- Chill the dough before baking if you want thicker cookies with less spread.
- Use parchment paper or silicone baking mats to prevent sticking and facilitate cleanup.
Keywords: butterscotch chocolate chip cookies, sea salt cookies, sweet and salty cookies, easy cookie recipe, American dessert
