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Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 44 reviews
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 to 30 cookies depending on size 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt combine rich, buttery dough with the sweet and caramel-like flavor of butterscotch chips and classic semisweet chocolate chips. Finished with a sprinkle of sea salt, these cookies deliver a perfect balance of sweet and salty flavors in a chewy, soft-baked treat—ideal for satisfying any cookie craving.

Ingredients

Scale

Cookie Dough

  • ½ cup unsalted butter (straight from fridge or room temperature)
  • ¼ cup brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour (measured correctly)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butterscotch chips
  • 1 cup semisweet chocolate chips
  • Optional: walnuts (quantity as desired)

For Topping

  • Sea salt sprinkles (for the sweet and salty vibe)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
  2. Cream Butter and Sugars: In a large bowl, use an electric mixer on medium speed to beat the unsalted butter, brown sugar, and granulated sugar together until the mixture is smooth and well combined with no chunks of butter.
  3. Add Egg and Vanilla: Lower the mixer speed and add the egg and vanilla extract. Mix until fully incorporated into the dough.
  4. Combine Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Gently mix just until the flour is incorporated; avoid overmixing to keep cookies tender.
  5. Add Chips and Optional Nuts: Fold in butterscotch chips, semisweet chocolate chips, and optional walnuts carefully until evenly distributed throughout the dough without overmixing.
  6. Portion Dough: Using a small or large ice cream scoop or a heaping tablespoon, drop the dough onto prepared baking sheets, spacing 6 to 8 cookies per sheet depending on the size of cookies you prefer.
  7. Add Extra Chips on Top: For extra appeal, gently press a few butterscotch and chocolate chips into the top of each dough portion before baking (optional).
  8. Bake Cookies: Bake one sheet at a time in the preheated oven. Medium-sized cookies (~2 tablespoons dough) bake for 8–10 minutes; large cookies (~¼ cup dough) bake for 10–13 minutes. Bake until edges and bottoms are lightly browned and tops feel set but still soft.
  9. Cool and Add Sea Salt: Let cookies cool on the baking sheets for 5 minutes to set, then transfer them to wire racks to cool completely. While still warm, sprinkle the cookies generously with sea salt to enhance the sweet and salty flavor combination.
  10. Serve and Enjoy: Makes 12 to 30 cookies depending on the size of the cookies. Serve once cooled and enjoy the perfect balance of flavors and textures.

Notes

  • Measure flour correctly using the spoon and level method to avoid dense cookies.
  • Do not overmix the dough after adding flour to keep cookies tender and soft.
  • Press extra chips on top of cookies before baking for a prettier presentation.
  • Adjust baking time according to cookie size for optimal texture.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.
  • Optional walnuts add crunch and complement the butterscotch and chocolate chips well.

Find it online: https://yumrecipesfood.com/best-ever-butterscotch-chocolate-chip-cookies-with-sea-salt-recipe/