Description
Delightfully rich and chewy Butterscotch Chocolate Chip Cookies combining the sweet, buttery flavor of butterscotch with classic chocolate chips. These cookies are sprinkled with sea salt for a perfect balance of sweet and salty, ideal for any cookie lover looking for a decadent treat.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-Ins
- 1 cup butterscotch chips
- 1 cup chocolate chips
- Sea salt sprinkles, for topping
- Optional: ½ cup chopped walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the dough.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, which helps to create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until the mixture is smooth and well combined, adding moisture and flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to distribute the leavening and seasoning evenly.
- Combine Wet and Dry: Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough which could make the cookies tough.
- Fold in Chips and Nuts: Gently fold in the butterscotch chips, chocolate chips, and optional walnuts to ensure even distribution without breaking them up.
- Portion Dough: Drop spoonfuls of dough onto a baking sheet lined with parchment paper spaced about 2 inches apart to allow for spreading.
- Add Sea Salt: Lightly sprinkle sea salt on top of each dough mound to enhance the sweet flavors with a touch of savory contrast.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and centers are set but still soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely for best texture.
Notes
- Use softened butter, not melted, to achieve a soft, chewy texture.
- Optional walnuts add a nice crunch but can be omitted for nut-free cookies.
- Sea salt sprinkles are crucial for balancing sweetness.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For larger cookies, increase baking time by a few minutes, watching closely to avoid overbaking.
