Pin it
This butterscotch chocolate chip cookie recipe transforms ordinary cookie time into an extraordinary sweet and salty experience. The combination of rich butterscotch chips and classic chocolate chips creates a perfect balance that keeps you reaching for just one more.
I stumbled upon this recipe during a rainy weekend when my kids were begging for something sweet. After one batch, they declared these their favorite cookies ever, and now they specifically request "the cookies with the little gold chips and salt on top."
Ingredients
- Unsalted butter: provides the best control over saltiness and creates that perfect chewy texture
- Brown sugar: adds moisture and a deeper caramel undertone that complements the butterscotch
- Granulated sugar: gives these cookies their classic crisp edges
- Large egg: binds everything together and adds richness
- Vanilla extract: enhances all the flavors without overwhelming them
- All-purpose flour: measured correctly is crucial for the perfect structure
- Baking soda: helps these cookies rise just enough for that perfect thickness
- Salt: in the dough balances the sweetness within the cookie itself
- Butterscotch chips: bring the distinctive flavor that makes these cookies special
- Semisweet chocolate chips: provide familiar chocolate flavor with less sweetness
- Sea salt for finishing: creates an irresistible sweet-salty contrast
- Optional walnuts: add texture and a nutty dimension
Step-by-Step Instructions
- Preheat and Prepare:
- Heat your oven to 350°F and line your baking sheets with parchment paper. This temperature is perfect for even browning while maintaining a soft center. Parchment prevents sticking and helps with even heat distribution.
- Create the Base:
- Beat the butter and sugars together at medium speed until completely smooth with no butter chunks remaining. This creates the foundation for your cookies and the texture depends on thoroughly incorporating these ingredients.
- Add Moisture:
- Mix in the egg and vanilla at low speed just until blended. Overmixing at this stage can incorporate too much air and affect the final texture of your cookies.
- Incorporate Dry Ingredients:
- Add flour, baking soda and salt, mixing until just incorporated. The less you work the flour, the more tender your cookies will be. Stop mixing as soon as no dry flour is visible.
- Fold in Chips:
- Gently fold in the butterscotch chips, chocolate chips and any optional add-ins. Use a light hand to prevent toughening the dough. Distributing them evenly ensures every bite has the perfect flavor balance.
- Portion and Place:
- Using an ice cream scoop or tablespoon, drop dough onto prepared baking sheets. Leave enough space between each cookie as they will spread during baking. For picture-perfect cookies, press additional chips into the tops before baking.
- Bake to Perfection:
- Bake one sheet at a time for even results. Medium cookies need 8-10 minutes, while larger cookies require 10-13 minutes. Look for lightly browned edges and tops that feel firm but still yield slightly when touched.
- Cool and Finish:
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This brief cooling period helps them set without breaking. While still warm, sprinkle with sea salt so it adheres gently to the surface.
Pin it
You Must Know
My absolute favorite part of this recipe is watching people taste these cookies for the first time. There's always this moment of surprise when they get that first hit of sea salt with the sweet butterscotch. My daughter now sprinkles sea salt on almost all her desserts after discovering these cookies.
Finding Your Perfect Texture
The timing for these cookies matters significantly. For chewier cookies, pull them from the oven when the edges are just set but the centers still look slightly underdone. They'll continue cooking on the hot baking sheet. For crispier cookies, add an extra minute or two to the baking time. Remember that cookies always firm up as they cool, so they might seem too soft when first coming out of the oven.
Make Ahead Options
The cookie dough can be prepared and refrigerated up to 3 days before baking. In fact, chilling the dough for at least 2 hours actually improves the flavor as the ingredients have time to meld together. For longer storage, portion the dough into individual cookies, freeze on a baking sheet until solid, then transfer to a freezer bag. You can bake them straight from frozen, just add 2-3 minutes to the baking time.
Butterscotch Basics
Butterscotch chips might seem similar to caramel in flavor, but they have a distinctive buttery quality with notes of brown sugar. If you find butterscotch too sweet, you can reduce the amount to 3/4 cup and increase the chocolate chips accordingly. Some premium brands offer butterscotch chips with higher quality ingredients that provide more complex flavor and less overwhelming sweetness.
Frequently Asked Questions
- → Can I use regular salt instead of sea salt?
Yes, but sea salt offers a coarser texture and distinct flavor that pairs well with the sweetness of the cookies.
- → How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days or freeze them for longer storage.
- → Can I substitute butterscotch chips?
Yes, you can use caramel chips or skip them entirely if desired, though the result will differ slightly.
- → Why is my dough too soft to scoop?
If your dough is too soft, chill it in the refrigerator for 15–20 minutes to firm it up before scooping.
- → Do I need to flatten the dough balls before baking?
No, the cookies will spread naturally in the oven, so there’s no need to flatten them beforehand.