Pin 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 countless times and they always disappear quickly at family gatherings. The combination of butterscotch chips with sea salt is a personal favorite that makes them unforgettable.
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.
- 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.
Pin These cookies have become a favorite treat for my family especially during holiday gatherings where the sweet and salty combination always brings smiles.
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
Pin Try these tips to elevate your cookies from great to exceptional every time you bake.
Recipe Q&A
- → How do I achieve chewy texture in these cookies?
Using a combination of brown and granulated sugars helps retain moisture, creating a soft, chewy texture. Avoid overbaking to keep them tender.
- → Can I substitute walnuts in the mix-ins?
Yes, you can swap walnuts for pecans or omit nuts entirely if preferred, without losing flavor or texture.
- → What’s the purpose of flaky sea salt on top?
Sprinkling flaky sea salt enhances the sweet butterscotch and chocolate flavors by adding a crunchy, savory contrast.
- → Can the dough be frozen for later baking?
Yes, both baked cookies and unbaked dough balls freeze well, preserving freshness for convenient future treats.
- → Is it better to use browned butter?
Browned butter adds a nutty, deeper flavor to the cookies, enriching the overall taste, though regular softened butter works fine too.
- → What baking tips ensure even cooking?
Line baking sheets with parchment paper, space dough scoops apart, and bake one sheet at a time for consistent heat distribution.