Butterscotch Chocolate Chip Cookies Recipe
Introduction
These butterscotch chocolate chip cookies are a delightful twist on a classic favorite. Soft, chewy, and packed with both butterscotch and chocolate chips, they offer a perfect balance of sweet flavors with a hint of sea salt on top.
Ingredients
- ½ cup unsalted butter (room temperature or chilled)
- ¼ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
- ½ cup chopped walnuts (optional)
- Flaky sea salt for sprinkling
Instructions
- Step 1: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Step 2: In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until smooth and creamy with no lumps.
- Step 3: Add the egg and vanilla extract to the butter mixture and mix on low speed until just combined.
- Step 4: In a separate bowl, whisk together the flour, baking soda, and salt.
- Step 5: Add the dry ingredients to the wet mixture and stir until just incorporated, avoiding overmixing.
- Step 6: Gently fold in the butterscotch chips, semisweet chocolate chips, and optional walnuts.
- Step 7: Using a large ice cream scoop (about ¼ cup per large cookie) or a heaping tablespoon (about 2 tablespoons for medium cookies), drop dough onto the prepared baking sheets, spacing evenly. Optionally, press extra chips onto the tops of the dough.
- Step 8: Bake one baking sheet at a time. Medium cookies require 8–10 minutes; large cookies need 10–13 minutes. They are done when edges are lightly golden and tops are set.
- Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While still warm, sprinkle with flaky sea salt.
Tips & Variations
- For a nut-free version, simply omit the walnuts or substitute with sunflower seeds for added crunch.
- If you prefer a richer flavor, use browned butter instead of regular softened butter.
- Pressing extra chips onto the cookie tops before baking gives a more visually appealing and flavorful finish.
- Chill the dough for 30 minutes before baking to help the cookies keep their shape and intensify the flavors.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. To enjoy them warm, reheat individually in the microwave for 10–15 seconds or briefly in a conventional oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the additional salt in the recipe to avoid overly salty cookies.
Can I freeze the cookie dough?
Absolutely! Scoop the dough onto a baking sheet and freeze until firm, then transfer the dough balls to a freezer-safe container. Bake directly from frozen, adding a couple of extra minutes to the baking time.
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Butterscotch Chocolate Chip Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 medium or 12 large cookies 1x
Description
Delight in the perfect combination of rich butterscotch and semisweet chocolate chips in these homemade cookies. Soft, chewy, and sprinkled with flaky sea salt, they offer a delightful balance of sweet and salty flavors, enhanced by optional crunchy walnuts.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter (room temperature or chilled)
- ¼ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
- ½ cup chopped walnuts (optional)
- Flaky sea salt for sprinkling
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on medium speed to beat the butter, brown sugar, and granulated sugar until the mixture is smooth, creamy, and lump-free.
- Incorporate Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture and mix on low speed until just combined, being careful not to overmix.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure an even distribution of leavening and seasoning.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet mixture, stirring until just incorporated to maintain a tender texture without overworking the dough.
- Fold in Chips and Nuts: Gently fold in the butterscotch chips, semisweet chocolate chips, and optional chopped walnuts evenly throughout the dough.
- Portion Dough on Sheets: Using a large ice cream scoop (about ¼ cup per large cookie) or a heaping tablespoon (2 tablespoons for medium cookies), drop the dough onto the prepared baking sheets, spacing the cookies evenly. Optionally press a few extra chips on top for a decorative finish.
- Bake Cookies: Bake one sheet at a time. Medium-sized cookies require 8–10 minutes, while large cookies need 10–13 minutes. Look for lightly golden edges and set tops as indicators that the cookies are done.
- Cool and Sprinkle: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. While still warm, sprinkle flaky sea salt over the cookies to enhance their flavor.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days to maintain freshness and texture.
Notes
- For chewier cookies, use chilled butter instead of room temperature.
- Walnuts are optional but add a lovely crunch and depth of flavor.
- Sprinkling flaky sea salt while the cookies are warm accentuates the sweet and salty contrast.
- Ensure not to overmix the dough to keep the cookies tender.
- You can substitute semisweet chocolate chips with milk or dark chocolate chips depending on preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: butterscotch cookies, chocolate chip cookies, soft cookies, homemade cookies, walnut cookies, dessert
