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 served these cookies to my family and they were gone within minutes Their combination of flavors always impresses
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)
- Large egg: 1
- 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 sugars and butter:
- 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
- Whisk 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
- Shape 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 salt:
- 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
Save This recipe has created many joyful family moments as we share freshly baked cookies together during holidays and celebrations
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
Save Enjoy these delicious cookies with a glass of milk or your favorite hot beverage for the perfect treat
Recipe Guide
- → What makes these cookies chewy?
The combination of creamed butter and sugars creates moisture that results in a chewy texture once baked.
- → Can I substitute walnuts?
Yes, pecans are a great alternative, or you may omit nuts altogether for a nut-free option.
- → How does flaky sea salt affect flavor?
Sprinkling flaky sea salt adds a subtle salty crunch that enhances the sweetness of butterscotch and chocolate.
- → Is it better to brown the butter first?
Browning the butter adds a nutty, caramelized flavor, deepening the cookie's richness.
- → How can I store these cookies?
Keep them in an airtight container at room temperature for up to five days to maintain freshness.
- → Can these cookies be frozen?
Both baked cookies and unbaked dough balls freeze well, making ahead simple and convenient.