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Butterscotch Chocolate Chip Cookies

Butterscotch Chocolate Chip Cookies: Sweet, Salty Bliss!

Delight in the irresistible butterscotch chocolate chip cookies, harmonizing sweet and salty for a perfect treat.
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Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 1 cup Unsalted Butter Provides richness and moisture; avoid using warm butter to prevent flat cookies.
  • 1 cup Brown Sugar Adds depth of flavor and moisture; light or dark can be chosen.
  • 1 cup Granulated Sugar Sweetens the cookie and contributes to a crispy texture.
  • 1 large Large Egg Binds ingredients and helps cookies rise; room temperature is optional.
  • 2 teaspoons Vanilla Extract Enhances the overall flavor; adjust for desired strength.
  • 2.5 cups All-Purpose Flour Provides necessary structure; measure accurately.
  • 1 teaspoon Baking Soda Acts as a leavening agent for light, fluffy cookies.
  • 0.5 teaspoon Salt Balances sweetness and elevates flavor.
For the Sweet Elements
  • 1 cup Butterscotch Chips Adds a rich sweetness; adjust based on your taste.
  • 1 cup Semisweet Chocolate Chips Provides delightful contrast to the butterscotch.
  • 0.25 teaspoon Sea Salt Sprinkles Enhances the sweet and salty balance.
Optional Add-Ins
  • 1 cup Chopped Walnuts Adds delightful crunch; omit if allergic.

Equipment

  • Baking sheets
  • Parchment Paper
  • electric mixer
  • mixing bowl
  • Cookie Scoop

Method
 

Step-by-Step Instructions for Sea Salt Butterscotch Chocolate Chip Cookies
  1. Preheat your oven to 350°F (175°C) and prepare two baking sheets with parchment paper.
  2. In a large bowl, combine unsalted butter, brown sugar, and granulated sugar. Beat together on medium speed until smooth and creamy, about 2-3 minutes.
  3. Add a large egg and vanilla extract to the mixture. Mix on low speed for about 30 seconds until just incorporated.
  4. Gently add all-purpose flour, baking soda, and salt. Mix gradually until just combined, ensuring to avoid overmixing.
  5. Fold in butterscotch chips and semisweet chocolate chips until evenly distributed.
  6. Scoop out dough onto the prepared sheets, aiming for 6-8 cookies per sheet. Optionally, press extra chips on top.
  7. Bake in the oven for 10-13 minutes until edges are lightly browned and tops feel firm.
  8. Let cookies cool on the sheets for 5 minutes, then sprinkle sea salt on top before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 80mgPotassium: 75mgSugar: 10gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Use cold or room-temperature butter to prevent flat cookies. Consider chilling the dough for thicker cookies.

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