Best Ever Butterscotch Chocolate Chip Cookies (with Sea Salt)

If you’re on a quest to find a cookie recipe that stands out from the usual chocolate chip fare, your search might just end here. These Butterscotch Chocolate Chip Cookies, sprinkled with a touch of sea salt, offer a divine blend of sweet and salty flavors that you didn’t know you needed. Plus, they’re easy enough to whip up on a lazy Sunday afternoon or for a last-minute gathering.

Ingredients:

• ½ cup unsalted butter, room temperature
• ¼ cup brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butterscotch chips
• 1 cup semisweet chocolate chips
• Sea salt, for sprinkling
• Optional: walnuts

Directions:

1. Preparation: Start by preheating your oven to 350°F (177°C) and line two baking sheets with parchment paper. This step ensures that your cookies don’t stick and are easy to remove.
2. Mixing the Dough: In a large bowl, use an electric mixer to cream together the butter and sugars until smooth and fluffy. This is crucial for creating the right texture in your cookies.
3. Adding Eggs and Vanilla: Crack the egg into the bowl, add the vanilla extract, and mix on low speed until just combined. It’s important not to overmix at this stage to keep the cookies tender.
4. Incorporating Dry Ingredients: Add the flour, baking soda, and salt to the mixture and blend until just incorporated. Overmixing here can lead to tough cookies, so be gentle with your folding.
5. Adding the Chips and Optional Nuts: Fold in the butterscotch and chocolate chips—and walnuts if you’re using them—to evenly distribute them throughout the dough.
6. Shaping the Cookies: Drop the dough by heaping tablespoons onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Baking: Bake the cookies in the preheated oven for 8-10 minutes for medium cookies, or 10-13 minutes for larger ones. They should be golden around the edges when they’re ready.
8. Cooling and Finishing Touches: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. While they’re still warm, sprinkle them lightly with sea salt. This enhances the butterscotch and chocolate flavors beautifully.

Serving and Storage:

Serve these cookies warm for a melt-in-your-mouth experience, or store them in an airtight container to keep them fresh for days. Each cookie provides about 220 calories, making them a delightful treat.

This recipe makes 12 large cookies, perfect for sharing (or not). The combination of butterscotch and chocolate with a hint of sea salt will make these cookies a hit at any event—or just a special treat for yourself. Enjoy the baking and even more, the eating!

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