Save 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 have baked these cookies many times during holidays They always disappear quickly at family gatherings
Ingredients
- Unsalted butter: ½ cup (113 g), at room temperature or straight from the fridge
- Brown sugar: ¼ cup (50 g), packed
- Granulated sugar: ½ cup (100 g)
- Egg: 1 large
- Vanilla extract: 1 teaspoon
- All-purpose flour: 1½ cups (195 g)
- Baking soda: 1 teaspoon
- Salt: ½ teaspoon
- Butterscotch chips: 1 cup (170 g), use less if desired for less sweetness
- Semisweet chocolate chips: 1 cup (170 g)
- Chopped walnuts: ½ cup (55 g), optional
- 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 wet and dry:
- 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 salt:
- 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
Save Nothing beats serving these cookies fresh from the oven to the smiles of my family they always ask for more
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
Per large cookie approximately 260 calories, 13 g total fat, 34 g carbohydrates, and 3 g protein
Save These cookies are a perfect blend of sweet and salty Enjoy fresh or freeze dough balls for later baking
Kitchen Q&A
- → What gives these cookies their chewy texture?
The combination of butter, sugars, and careful baking time helps achieve a soft, chewy center while the edges turn slightly crisp.
- → Can I substitute the walnuts with other nuts?
Yes, pecans or other nuts can be swapped in or omitted entirely for a nut-free option without affecting texture much.
- → How does the sea salt enhance the flavor?
A light sprinkling of flaky sea salt balances the sweetness and intensifies the chocolate and butterscotch notes.
- → Is it possible to freeze the dough or baked cookies?
Both dough and baked cookies freeze well, allowing for convenient storage and fresh treats anytime.
- → How can I make the cookies softer?
Avoid overbaking to keep the centers soft; cookies will firm up as they cool, so remove from oven once edges are lightly golden.