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This butterscotch chocolate chip cookie recipe transforms a classic favorite with an irresistible sweet and salty twist. The combination of rich butterscotch chips, chocolate morsels, and that perfect sprinkle of sea salt creates a cookie that's both familiar and excitingly different.
I discovered this recipe during a winter baking marathon and it quickly became the most requested treat at family gatherings. My nephew, who typically avoids desserts, ate four in one sitting and now asks about these cookies before he even says hello when visiting.
Ingredients
- Unsalted butter: creates the perfect base for our cookie dough while allowing you to control the saltiness
- Brown sugar: adds moisture and a deeper caramel note that enhances the butterscotch flavor
- Granulated sugar: provides the essential crispness to the cookie edges
- Large egg: binds everything together and adds structure
- Vanilla extract: rounds out the flavors with warm aromatic notes
- All purpose flour: measured correctly is crucial avoid packing it into the measuring cup
- Baking soda: gives the perfect rise without making them too cakey
- Salt: in the dough enhances all the flavors especially the sweetness
- Butterscotch chips: provide the signature flavor use premium brands for best results
- Semisweet chocolate chips: balance the butterscotch sweetness with slight bitterness
- Sea salt: for sprinkling creates the magical sweet salty contrast that makes these cookies exceptional
- Optional walnuts: add texture and a nutty dimension if desired
Step-by-Step Instructions
- Prepare Your Baking Sheets:
- Preheat your oven to exactly 350°F and line two baking sheets with parchment paper. The parchment prevents sticking and promotes even browning on the bottoms. Make sure your oven is fully preheated before baking as temperature accuracy affects cookie texture.
- Create The Cookie Base:
- In a large bowl using an electric mixer at medium speed beat together the butter and both sugars. Continue mixing for about 2 minutes until the mixture becomes light and fluffy with no visible butter chunks. The butter can be cold from the refrigerator which creates a thicker cookie that spreads less.
- Add Wet Ingredients:
- Add the egg and vanilla to your butter mixture and mix on low speed just until combined about 30 seconds. Overmixing at this stage can incorporate too much air making your cookies cakey rather than chewy.
- Incorporate Dry Ingredients:
- Add the flour baking soda and salt to your wet mixture. Mix at low speed just until the flour disappears about 20 seconds. You should still see some flour streaks when you stop mixing. This prevents gluten development keeping cookies tender.
- Add Mix-Ins:
- Gently fold in the butterscotch chips chocolate chips and optional walnuts using a spatula not the mixer. Stir just until distributed throughout the dough about 10 seconds of gentle folding. Reserve a few chips to press into the tops before baking for that bakery style appearance.
- Form And Bake:
- Scoop dough onto prepared baking sheets using an ice cream scoop for consistent sizing. For medium cookies use about 2 tablespoons of dough and space them 2 inches apart. Press a few extra chips into the tops of each dough ball for visual appeal. Bake one sheet at a time for 8 to 13 minutes depending on size.
- Add Finishing Touch:
- Remove cookies from oven when edges are golden but centers still look slightly underdone. Allow to cool on the baking sheet for exactly 5 minutes during which they will continue cooking from residual heat. While still warm sprinkle each cookie with a small pinch of sea salt allowing it to slightly melt into the surface.
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The butterscotch chips are truly the star of this recipe. I discovered their magic when my grandmother made a similar cookie during my childhood. She always said the secret was to add the sea salt while the cookies were still warm enough for it to slightly dissolve yet cool enough that it wouldn't completely disappear into the cookie.
Cookie Storage Secrets
These butterscotch chocolate chip cookies maintain their perfect texture for up to 5 days when stored properly. Place them in an airtight container at room temperature with a slice of bread to maintain moisture. The bread will become stale instead of your cookies. For longer storage freeze baked cookies in a single layer then transfer to a freezer container with parchment between layers. They thaw beautifully at room temperature in about 30 minutes.
Creative Variations
This versatile dough welcomes many modifications while maintaining its delicious base. Try white chocolate chips instead of semisweet for a sweeter profile. Add toffee bits for extra butterscotch flavor and crunch. For a more sophisticated version substitute the vanilla extract with bourbon vanilla or even a teaspoon of espresso powder to enhance the chocolate notes. During fall stir in half a teaspoon of cinnamon and a pinch of nutmeg for a seasonal twist.
Serving Suggestions
Elevate these cookies beyond a simple dessert by serving them warm with a scoop of vanilla bean ice cream between two cookies for the ultimate ice cream sandwich. Crumble cooled cookies over vanilla pudding layers for an impromptu trifle. They pair beautifully with coffee especially a rich dark roast that balances the sweetness. For children serve with a cold glass of milk for the classic dunking experience that softens the cookie just enough.
The Science Behind Perfect Cookies
The success of these cookies lies in understanding the role of each ingredient. The butter provides fat for tenderness while the combination of white and brown sugars creates the perfect crisp to chewy ratio. Using cold butter rather than softened slows the spread resulting in thicker cookies. The specific butter to flour ratio in this recipe creates a cookie that spreads just enough without becoming too thin or too cakey. If your cookies spread too much refrigerate the remaining dough for 15 minutes before baking.
Frequently Asked Questions
- → Can I use salted butter instead of unsalted?
Yes, you can use salted butter. Simply reduce the added salt in the recipe to balance the flavors.
- → How do I prevent over-mixing the dough?
Mix the ingredients just until they are combined. Avoid using high speeds when adding dry ingredients to prevent overmixing.
- → Can I replace butterscotch chips with another ingredient?
Yes, you can replace butterscotch chips with white chocolate chips, caramel chips, or omit them for a less sweet option.
- → Why is sea salt added to the cookies?
Sea salt enhances the flavor by balancing the sweetness of the butterscotch and chocolate, creating a delightful sweet-and-salty taste.
- → How do I ensure chewy cookies?
Do not overbake the cookies. Remove them when the edges are lightly golden, and the centers are slightly soft.
- → Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Scoop portions onto a tray, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes.