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 made these cookies for numerous family gatherings and every time they disappear quickly thanks to their irresistible taste and texture.
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:
- Set the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Mix wet ingredients:
- 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:
- Mix on low speed until just combined.
- Mix dry ingredients:
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Combine mixtures:
- Add dry ingredients to wet mixture and mix until just incorporated—do not overmix.
- Fold in mix-ins:
- Gently fold in butterscotch chips, chocolate chips, and optional walnuts.
- Portion dough:
- Use a large ice cream scoop (¼ cup dough for large cookies) or heaping tablespoon (2 tablespoons for medium cookies) to drop dough onto prepared baking sheets, leaving space between each cookie. Press a few extra chips onto dough tops if desired.
- Bake:
- 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 edges are lightly golden and tops are just set.
- Cool and finish:
- Cool cookies on baking sheet for 5 minutes then transfer to wire rack to cool completely. While warm, sprinkle with flaky sea salt.
- Store:
- Keep in airtight container at room temperature for up to 5 days.
Save These cookies always bring smiles when shared, making every family gathering sweeter and more memorable.
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 (approx): 260 calories, 13 g total fat, 34 g carbohydrates, 3 g protein.
Storage Tips
Cookies freeze well baked or as unbaked dough balls for later baking convenience.
Save These tips elevate the cookie experience and make the baking process even more rewarding.
Kitchen Questions
- → What gives these cookies their chewy texture?
The combination of brown and granulated sugars along with gentle mixing helps retain moisture, resulting in a chewy texture.
- → Can I substitute walnuts with other nuts?
Yes, pecans are a great alternative, or you can omit nuts entirely for a nut-free version without affecting the texture much.
- → How does the flaky sea salt enhance these cookies?
A sprinkle of flaky sea salt adds a contrast that heightens the sweetness and brings out the chocolate and butterscotch flavors.
- → Is browning the butter necessary?
Not necessary, but browning the butter adds a rich, nutty undertone that deepens the overall flavor.
- → How should I know when the cookies are done baking?
Cookies are ready when the edges are lightly golden and the tops are just set but still soft to the touch.