Description

There’s something magical about biting into a warm, gooey cookie fresh from the oven.

Ingredients

Scale

1 cup unsalted butter (226g), softened

1 cup brown sugar (200g), packed

½ cup granulated sugar (100g)

2 large eggs

2 teaspoons vanilla extract

2½ cups all-purpose flour (312g)

1 teaspoon baking soda

½ teaspoon salt

1½ cups butterscotch chips (270g)

1 cup semi-sweet chocolate chips (170g)

Flaky sea salt for topping

Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This helps prevent the cookies from spreading too much and makes cleanup easier.

2. Cream Butter and Sugars

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes. This step helps aerate the dough and sets the stage for a chewy cookie.

3. Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in vanilla extract. Mix until smooth and creamy.

4. Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

5. Fold in the Chips

Gently fold in the butterscotch and chocolate chips using a spatula until evenly distributed throughout the dough.

6. Scoop and Space

Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, leaving about 2 inches of space between each.

7. Optional: Chill the Dough

For thicker cookies with enhanced flavor, refrigerate the dough for 30–60 minutes before baking. This helps prevent spreading and develops a richer taste.

8. Bake to Perfection

Bake for 9–11 minutes, or until the edges are golden and the centers are still slightly soft. They will continue to cook slightly as they cool on the baking sheet.

9. Add Sea Salt and Cool

Immediately after removing from the oven, sprinkle a pinch of flaky sea salt on top of each cookie. Let them cool on the pan for 5 minutes before transferring to a wire rack.

Notes

Room temperature butter is key for smooth creaming and perfect texture.

Use a cookie scoop for even sizing, which ensures uniform baking.

Add the salt right after baking while cookies are warm for better adhesion and flavor impact.

Prep Time: 15
Cook Time: 10
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 24–30 cookies
Calories: 220
Sugar: 1g
Fat: 8g
Carbohydrates: 10g

Keywords: Butterscotch Chocolate Chip Cookies