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These butterscotch chocolate chip cookies blend that buttery rich sweetness with a gooey chocolate bite and a pinch of sea salt to balance every flavor. The dough comes together in minutes and fills the house with a caramel cookie scent as they bake. If you love a sweet and salty treat with chewy centers and crisped edges these cookies are just what you want for dessert or a cozy snack.
I first baked these for a weekend movie night and every time I make them now my friends ask for the recipe. The combination of butterscotch and chocolate with that hit of flaky salt makes them pretty much irresistible.
Ingredients
- Unsalted butter: brings that creamy base and helps with chewy texture use a good quality stick straight from the fridge or at room temperature either works
- Brown sugar: for caramel undertones and chew choose dark or light based on the flavor you love
- Granulated sugar: keeps the cookies tender and perfectly sweet make sure it is fresh
- One large egg: binds everything and gives lift always best at room temperature for even mixing
- Vanilla extract: gives warmth and rounds out the flavors real vanilla is best for cookies
- All-purpose flour: forms the structure measure by spooning into your cup and leveling the top do not pack
- Baking soda: helps the cookies spread and brown make sure yours is fresh and lump-free
- Salt: deepens each flavor just a little in the dough and flaky sea salt sprinkled on top for balance
- Butterscotch chips: are the star of the cookie sweet and buttery go for a brand you know melts well
- Semisweet chocolate chips: add gooey richness and keep the sweetness in check select chips that are dark and glossy
- Sea salt for finishing: brings out every flavor in the chips and dough use flaky or coarse salt
- Optional walnuts: if you want crunch and a nutty note look for fresh halves or large pieces
Step-by-Step Instructions
- Prepare the Baking Sheets:
- Line two baking sheets with parchment paper for easy release and even baking nothing sticks
- Cream the Butter and Sugars:
- Beat together butter brown sugar and granulated sugar with an electric mixer at medium speed until smooth and fluffy this takes about three minutes and is key for perfect texture make sure there are no visible butter chunks before moving on
- Mix in Wet Ingredients:
- Add the egg and vanilla extract to your creamed base mix on low speed just until you cannot see streaks this step ensures a soft chewy cookie without overworking the dough
- Add Dry Ingredients:
- Add flour baking soda and salt sprinkle them evenly over the wet mixture use a spatula or low mixer speed to combine stir until just blended with no dry flour remaining do not keep mixing past this stage or cookies may get tough
- Incorporate Chips and Nuts:
- Fold in butterscotch chips semisweet chocolate chips and walnuts if using stir until everything is evenly distributed but stop as soon as it looks uniform too much mixing will make the cookies dense
- Scoop the Dough:
- Use an ice cream scoop or heaping spoon to portion dough onto lined sheets leave plenty of space between each cookie as they spread you can place a few extra chips on top for that bakery look
- Bake to Perfection:
- Bake one tray at a time in a preheated 350 degree oven large cookies need about twelve minutes while medium cookies finish in about nine minutes bottoms should be golden edges set and tops dry to the touch do not overbake
- Cool and Finish with Flaky Salt:
- Let cookies rest on the sheets for five minutes they keep baking from residual heat which sets the middles move to a wire rack to cool completely then sprinkle with sea salt so it melts just a bit into the warm tops
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My favorite ingredient has to be the butterscotch chips they melt into these ribbons of caramel flavor and make every bite special I once brought these to a family potluck and nobody could believe I made them at home—everyone went back for seconds
Storage Tips
Store leftover cookies in an airtight container at room temperature and they stay soft for up to four days Tuck a slice of bread in the container to help maintain moisture If you want to freeze the dough scoop portions onto a lined plate freeze solid then transfer to a freezer bag ready to bake right from the freezer just add an extra two minutes of baking time
Ingredient Substitutions
If you find butterscotch too sweet you can reduce the amount or swap for white chocolate chips Pecans also work in place of walnuts Gluten-free flour blends measured cup for cup produce a pretty perfect cookie here and you can use plant-based butter and an egg substitute for a dairy-free version
Serving Suggestions
These cookies shine with a glass of cold milk or almond milk but also make an incredible base for ice cream sandwiches Serve them slightly warm with vanilla or coffee ice cream for a quick summer dessert I also love crumbling leftovers over yogurt parfaits or sundaes
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Cultural Context
Butterscotch as a baking ingredient became popular in mid-20th century America when sweet chips hit the grocery shelves Chocolate chip cookies have long roots reaching back to Ruth Wakefield and the Toll House Inn The combo of both plus sea salt is a modern twist that has quickly become a bakery favorite with home bakers
Frequently Asked Questions
- → Can I use only chocolate chips or butterscotch chips?
Yes, you can choose to use just chocolate or butterscotch chips, or both, depending on your taste preference.
- → Why add sea salt on top?
Sea salt enhances the sweet flavors of the cookies, adding a delicious salty contrast that balances each bite.
- → Should butter be cold or room temperature?
This dough works with either cold or room temperature butter, but room temperature helps blend smoothly with sugars.
- → How do I avoid overmixing the dough?
Once you add flour and chips, mix gently until just combined. Overmixing can create dense cookies.
- → Can I add nuts or other mix-ins?
Absolutely! Walnuts or pecans make a tasty addition for extra texture.
- → How do I achieve chewy centers?
Bake the cookies just until lightly golden and firm on the edges, then let them cool on the baking sheet before transferring.