Save 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 love baking these cookies for my family because everyone enjoys the combination of butterscotch and chocolate with a hint of sea salt that makes each bite special
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
- Step 1:
- Preheat the oven to 350°F (175°C) Line 2 baking sheets with parchment paper
- Step 2:
- 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
- Step 3:
- Add the egg and vanilla extract 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 mix until just incorporated do not overmix
- Step 6:
- Gently fold in the butterscotch chips chocolate chips and optional walnuts
- Step 7:
- 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
- Step 8:
- 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
- Step 9:
- 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
- Step 10:
- Store in an airtight container at room temperature for up to 5 days
Save It These cookies always bring my family together especially during holidays or after school snacks
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 3 g protein
Save It Enjoy these cookies fresh but they also freeze well for future treats
Recipe FAQs
- → What makes these cookies chewy?
The blend of brown sugar and granulated sugar with the correct baking time keeps the cookies soft and chewy. Avoiding overmixing also helps maintain texture.
- → Can I substitute walnuts with another nut?
Yes, pecans or other nuts can be used instead of walnuts for a similar crunchy texture and flavor.
- → How does flaky sea salt affect the flavor?
Sprinkling flaky sea salt after baking enhances the sweet flavors by adding a subtle salty contrast, creating a balanced taste experience.
- → Is it possible to make the cookies nut-free?
Simply omit the walnuts or any nuts to keep the cookies nut-free without compromising the core flavors.
- → Can I prepare the dough ahead of time?
Yes, the dough can be refrigerated or frozen before baking, allowing flexibility for later use while preserving freshness.