Pin It 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 baked these cookies when craving a dessert that was both rich and easy to prepare. They quickly became a family favorite and a go-to for special occasions.
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
- Preheat oven:
- Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Mix wet ingredients:
- 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.
- Combine dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix dry into wet:
- 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.
- Portion 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 finish:
- 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.
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My kids love gathering around the kitchen when these cookies are baking enjoying the sweet aroma and sneaking warm cookies fresh from the oven.
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
Approximate per large cookie: Calories 260, Total Fat 13 g, Carbohydrates 34 g, Protein 3 g
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Enjoy these cookies fresh for the best texture and flavor or freeze dough balls for a quick treat anytime.
Recipe Questions & Answers
- → How do I achieve chewy texture in these cookies?
Use room-temperature butter and avoid overbaking. Cooling cookies on the baking sheet helps maintain softness inside.
- → Can I replace walnuts with other nuts?
Yes, pecans work well or you can omit nuts entirely for a nut-free version.
- → What is the purpose of sprinkling flaky sea salt?
It enhances the sweet flavors by adding a delicate salty contrast, intensifying the overall taste.
- → Is it okay to brown the butter before mixing?
Yes, browning butter adds a nutty richness that deepens the flavor profile of the cookies.
- → What size scoop should I use for large cookies?
Use a ¼ cup scoop or a heaping tablespoon doubled to form larger portions for baking.