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Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 4 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 12 to 30 cookies depending on size
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Best Ever Butterscotch Chocolate Chip Cookies combine the rich sweetness of butterscotch and semisweet chocolate chips with a delightful sprinkle of sea salt for the perfect sweet and salty cookie experience. Crispy on the edges and chewy in the center, these cookies are easy to make and perfect for any occasion.

Ingredients

Cookie Dough Ingredients

  • 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
  • 1 ½ cups all-purpose flour (measured correctly)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butterscotch chips
  • 1 cup semisweet chocolate chips
  • Optional: walnuts

Topping

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

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper to prevent sticking.
  2. Cream the butter and sugars: In a large bowl, use an electric mixer on medium speed to beat the butter, brown sugar, and granulated sugar together until the mixture is smooth and free of butter chunks.
  3. Add egg and vanilla: Mix in the egg and vanilla extract on low speed until fully combined, ensuring not to overmix.
  4. Combine dry ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Mix on low speed just until incorporated to avoid tough cookies.
  5. Fold in chips and add-ins: Gently stir in the butterscotch chips, semisweet chocolate chips, and optional walnuts until evenly distributed, again being careful not to overmix.
  6. Portion the dough: Using a small or large ice cream scoop or a heaping tablespoon, drop the cookie dough onto the prepared baking sheets, spacing 6 to 8 cookies per sheet depending on size.
  7. Top the dough: Press a few additional butterscotch and chocolate chips onto the tops of the dough balls for an appealing look, either before or after baking.
  8. Bake the cookies: Bake one sheet at a time in the oven until the cookie bottoms and edges are lightly browned and the tops feel firm when gently touched. For medium cookies (2 tablespoons dough), bake for 8-10 minutes; for large cookies (¼ cup dough), bake 10-13 minutes.
  9. Cool the cookies: Allow the cookies to cool for 5 minutes on the baking sheets before transferring them to wire racks to cool completely.
  10. Add sea salt: While the cookies cool on the racks, sprinkle sea salt over the top to enhance the sweet and salty flavor profile.
  11. Serve and enjoy: Makes about 12 to 30 cookies depending on the size of the portions.

Notes

  • Measuring flour correctly is important; fluff the flour, spoon into the measuring cup, and level off with a knife for best results.
  • Do not overmix the dough once the flour is added to ensure tender cookies.
  • You can substitute walnuts with other nuts or leave them out for a nut-free option.
  • Pressing extra chips on top enhances visual appeal and flavor bursts.
  • Cookies continue to firm up as they cool, so do not overbake.
  • Add sea salt while the cookies are still warm for better adherence and flavor contrast.

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