Pin 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
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 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
Pin This cookie recipe is both simple and delicious making it a staple for any occasion
Recipe Questions
- → How can I achieve chewier cookies?
To get chewier cookies, avoid overbaking and remove them from the oven once edges are lightly golden but centers remain soft. They firm up as they cool.
- → Can I substitute walnuts with other nuts?
Yes, pecans work well as a substitute for walnuts or you can omit nuts entirely for a nut-free option.
- → What is the purpose of flaky sea salt on top?
Flaky sea salt adds a subtle crunch and enhances the sweet-and-salty flavor contrast in the cookies.
- → Is it better to brown the butter before mixing?
Browning the butter adds a rich, nutty undertone that deepens the flavor profile of the cookies.
- → How should I store these cookies for freshness?
Keep the cookies in an airtight container at room temperature. They stay fresh for up to five days.
- → Can I freeze the cookie dough or baked cookies?
Both baked cookies and dough balls freeze well. Freeze dough for later baking or store baked cookies to enjoy later.