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 first made these cookies on a chilly afternoon and they quickly became a family favorite the combination of butterscotch and chocolate chips is simply irresistible
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
- Step 1:
- Preheat the oven to 350°F (175°C) Line 2 baking sheets with parchment paper
- Step 2:
- 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
- Step 3:
- Add the egg and vanilla extract mix on low speed until just combined
- Step 4:
- In a separate bowl whisk together the flour baking soda and salt
- Step 5:
- Add the dry ingredients to the wet mixture and mix until just incorporated do not overmix
- Step 6:
- Gently fold in the butterscotch chips chocolate chips and optional walnuts
- Step 7:
- 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
- Step 8:
- 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
- Step 9:
- 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
- Step 10:
- Store in an airtight container at room temperature for up to 5 days
Save My family loves gathering around for these cookies especially during the holidays their sweet and salty flavor 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 approximately 260 calories, 13 g total fat, 34 g carbohydrates, 3 g protein
Save These cookies are a delightful treat whether fresh or slightly cooled making them perfect for any occasion
Recipe FAQ
- → How do I achieve chewy texture in these cookies?
Using a balance of brown and granulated sugars, along with careful baking time preventing overbaking, helps maintain a soft, chewy texture.
- → Can I substitute walnuts with other nuts?
Yes, pecans work well as a substitute, or you can omit nuts entirely for a nut-free version.
- → What is the purpose of sprinkling flaky sea salt on top?
The sea salt enhances the cookies' sweetness by adding a subtle salty contrast, heightening the overall flavor.
- → Is it better to use butter at room temperature or cold?
Butter at room temperature blends smoothly with sugars for creamy dough, but some prefer slightly chilled butter for thicker cookies.
- → Can these cookies be frozen?
Yes, both baked cookies and unbaked dough balls freeze well, keeping freshness and flavor intact.