Best Ever Butterscotch Chocolate Chip Cookies Recipe
These Best Ever Butterscotch Chocolate Chip Cookies combine the rich sweetness of butterscotch chips with classic semi-sweet chocolate chips for a wonderfully chewy and flavorful cookie. Enhanced with a touch of sea salt and optional walnuts for texture, these cookies strike the perfect balance of sweet and salty with a soft, chewy center.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter (straight from the fridge or room temperature)
- ¼ cup granulated sugar
- ½ cup packed 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 and Toppings
- 1 cup butterscotch chips (adjust to preference)
- 1 cup semi-sweet chocolate chips
- Sea salt sprinkles (for the sweet and salty vibe)
- 1 cup walnuts, chopped (optional for added texture)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent the cookies from sticking.
- Mix the Wet Ingredients: In a large bowl, beat the butter, granulated sugar, and brown sugar together until the mixture is light and creamy, which should take about 2-3 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture and continue beating until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt ensuring they are well combined.
- Mix the Dough: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overworking the dough.
- Fold in Extras: Carefully fold in the butterscotch chips, chocolate chips, and chopped walnuts if using, distributing them evenly throughout the dough.
- Form the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet spaced about 2 inches apart to give room for spreading.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden but the centers remain soft and chewy. Avoid overbaking to preserve softness.
- Top with Sea Salt: Immediately after removing the cookies from the oven, sprinkle a small pinch of sea salt on each cookie while they are still warm to enhance the sweet and salty flavor contrast.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly while maintaining chewiness.
Notes
- For best results, measure the flour correctly by spooning it into the measuring cup and leveling it off to avoid dense cookies.
- Butter can be used cold or at room temperature, but room temperature butter will cream better with sugars.
- If you prefer a nut-free cookie, simply omit the walnuts— the chips alone provide plenty of texture.
- The sea salt sprinkled on top is key to balancing the buttery sweetness and should not be skipped.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: butterscotch cookies, chocolate chip cookies, chewy cookies, sweet and salty cookies, walnut cookies, homemade cookies, easy cookie recipe
