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 many times and they never fail to impress friends and family Their balance of flavors and textures make them a true favorite at gatherings
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
- Preheat the oven:
- Preheat the oven to 350°F (175°C) Line 2 baking sheets with parchment paper
- Mix wet ingredients:
- 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
- Add egg and vanilla:
- Add the egg and vanilla extract mix on low speed until just combined
- Combine dry ingredients:
- In a separate bowl whisk together the flour baking soda and salt
- Mix dry into wet:
- Add the dry ingredients to the wet mixture and mix until just incorporated do not overmix
- Add mix-ins:
- Gently fold in the butterscotch chips chocolate chips and optional walnuts
- Form cookies:
- 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
- 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 the edges are lightly golden and the tops are just set
- Cool and finish:
- 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
- Store:
- Store in an airtight container at room temperature for up to 5 days
Save These cookies are always a hit with my family They bring back fond memories of baking together on weekends
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
Approx 260 calories 13 g total fat 34 g carbohydrates 3 g protein per large cookie
Save Enjoy these cookies with a glass of milk or your favorite coffee They are perfect for sharing or keeping all to yourself
Recipe FAQs
- → What gives these cookies their chewy texture?
The combination of brown and granulated sugar, along with proper mixing and baking times, helps achieve a soft, chewy texture.
- → Can I substitute walnuts with other nuts?
Yes, pecans or other tree nuts can be used, or omitted entirely for a nut-free version without compromising taste.
- → Why is flaky sea salt sprinkled on top?
Flaky sea salt adds a delicate crunch and enhances the sweet-and-salty flavor contrast in each bite.
- → How do I ensure cookies stay soft after baking?
Avoid overbaking by removing cookies when edges are lightly golden and centers are set; they will firm as they cool.
- → Can these cookies be frozen before or after baking?
Yes, both baked cookies and unbaked dough balls freeze well, allowing for convenient storage and later enjoyment.