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
