Butterscotch Chocolate Chip Cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1/2 cup unsalted butter, room temperature or chilled
02 -
1/4 cup brown sugar
03 -
1/2 cup granulated sugar
04 -
1 large egg
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
1 1/2 cups all-purpose flour, measured correctly
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon salt
→ Add-Ins
09 -
1 cup butterscotch chips
10 -
1 cup semisweet chocolate chips
11 -
Sea salt sprinkles (for topping)
12 -
Optional: walnuts
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
02 -
In a large bowl, using an electric mixer at medium speed, beat the butter, brown sugar, and granulated sugar until smooth and well combined, ensuring no butter chunks remain.
03 -
Add the egg and vanilla extract into the wet mixture. Mix on low speed until fully incorporated.
04 -
Gradually add the flour, baking soda, and salt into the wet mixture. Mix until just incorporated but be careful not to overmix the dough.
05 -
Gently fold in the butterscotch chips, chocolate chips, and any additional add-ins, mixing until evenly distributed. Avoid overmixing.
06 -
Using a small or large ice cream scoop (or a heaping tablespoon), portion the dough onto the prepared baking sheets, spacing 6 to 8 portions per sheet, depending on size. Optionally, press additional chips into the tops of the dough for added texture.
07 -
Bake one sheet at a time. For medium cookies (2 tbsp dough), bake 8-10 minutes. For large cookies (1/4 cup dough), bake 10-13 minutes, until the bottoms are lightly browned and the tops feel firm when touched.
08 -
Cool cookies on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Sprinkle sea salt on top while they cool.
# Notes:
01 -
For a sweeter taste, increase the butterscotch chip amount, but balance with sea salt for a sweet-salty profile.