Save to Pinterest 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!
These cookies quickly became a family favorite the moment I took them out of the oven The chewy texture and the hint of sea salt created the perfect balance of flavors
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 to Pinterest This recipe always brings my family together around the table creating wonderful memories and lots of smiles
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) Always check labels for potential allergens
Nutritional Information
Per large cookie approx Calories 260, Total Fat 13 g, Carbohydrates 34 g, Protein 3 g
Save to Pinterest Enjoy these delicious cookies fresh or store them to keep the sweet-and-salty magic anytime
Common Questions
- → What makes these cookies chewy?
The combination of brown and granulated sugars along with proper baking time ensures a soft, chewy texture with slightly crisp edges.
- → Can I use other nuts instead of walnuts?
Yes, pecans or other tree nuts can be substituted or omitted if preferred to adjust texture and flavor.
- → Why add sea salt on top?
Flaky sea salt enhances the sweet elements by adding a subtle savory contrast, balancing the flavors perfectly.
- → Is it better to brown the butter first?
Browning the butter adds a nutty, caramel-like richness that deepens the overall flavor, but it's optional.
- → How should I store these cookies?
Store cooled cookies in an airtight container at room temperature for up to five days to maintain freshness.
- → Can the dough be frozen?
Yes, both baked cookies and unbaked dough balls freeze well for later enjoyment without loss of quality.