Pin It 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
These cookies have become a favorite in my family especially with the perfect balance of sweetness and salt that keeps everyone coming back for more
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
Pin It Baking these cookies always brings my family together and fills our home with a warm inviting aroma that sparks joyful memories
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
Calories 260 Total Fat 13 g Carbohydrates 34 g Protein 3 g per large cookie approximately
Pin It These cookies are the perfect blend of flavor and texture that will make them your go-to treat any day
Recipe Questions & Answers
- → How can I ensure chewy texture in these cookies?
Do not overbake the cookies; they set as they cool, keeping a soft, chewy center.
- → Can I replace walnuts with another nut?
Yes, pecans work well as a substitute or you can omit nuts entirely for a nut-free version.
- → What is the purpose of flaky sea salt on top?
The sea salt adds a contrasting savory note that enhances the sweetness from chips and brown sugar.
- → Is it possible to freeze these cookies?
Both baked cookies and unbaked dough balls freeze well, maintaining freshness when stored properly.
- → How can I add a nutty flavor without nuts?
Try browning the butter before mixing to introduce a rich, nutty undertone to the dough.