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This butterscotch chocolate chip cookie recipe has been my ultimate crowd-pleaser for years, combining the rich caramel notes of butterscotch with classic chocolate chips and that perfect finishing touch of sea salt that elevates everything.
I first discovered this combination when experimenting with leftover baking chips after the holidays. What started as a kitchen clean-out became the most requested treat at family gatherings, with my nephew actually hiding cookies in his pockets to take home.
Ingredients
- Unsalted butter: Straight from the fridge makes these cookies foolproof and saves softening time
- Brown sugar: Creates that deep caramel undertone essential for true butterscotch flavor
- Granulated sugar: Provides the perfect crisp exterior while keeping centers soft
- Large egg: Binds everything together while adding richness
- Vanilla extract: Enhances all other flavors without overwhelming them
- All-purpose flour: Measured correctly is crucial use the spoon and level method for accuracy
- Baking soda: Gives just the right amount of lift without making them cakey
- Salt: In the dough balances sweetness throughout every bite
- Butterscotch chips: Are the star ingredient use premium brands for the best flavor profile
- Semisweet chocolate chips: Provide balance to the butterscotch sweetness look for chunks if you want melty pockets
- Sea salt flakes: For finishing use Maldon or another flaky variety for that perfect crunch and flavor burst
- Optional walnuts: Add textural contrast and slight bitterness that complements the sweet chips
Step-by-Step Instructions
- Prepare the Baking Sheets:
- Preheat your oven to exactly 350°F and line two baking sheets with parchment paper not wax paper which will smoke. Positioning racks in the upper and lower thirds of the oven ensures even baking throughout.
- Cream the Butter and Sugars:
- Using an electric mixer at medium speed not high which incorporates too much air beat the cold butter with both sugars until completely smooth and no butter chunks remain, about 2-3 minutes. The mixture should look like wet sand before becoming creamy.
- Add Wet Ingredients:
- Incorporate the egg and vanilla on low speed just until mixed in, about 30 seconds. Overbeating at this stage will make cookies tough by developing too much gluten.
- Incorporate Dry Ingredients:
- Add the flour, baking soda and salt to the butter mixture and mix on low speed just until no dry spots remain. Stop immediately when incorporated to prevent tough cookies. The dough should look slightly shaggy but hold together when pressed.
- Fold in the Chips:
- Using a rubber spatula, gently fold in the butterscotch chips and chocolate chips until evenly distributed. This is where those pockets of flavor come from, so distribute them evenly but work quickly to maintain dough temperature.
- Portion and Prepare for Baking:
- Scoop the dough using an ice cream scoop for consistency, placing 6-8 portions per sheet depending on size. Press additional chips onto the tops of each dough ball for that bakery-style appearance and ensure chips in every bite.
- Bake to Golden Perfection:
- Bake one sheet at a time for even heat distribution. Look for lightly browned edges and bottoms with tops that feel set but still slightly soft when gently touched. Medium cookies need 8-10 minutes while larger ones need 10-13 minutes.
- Finish with Sea Salt and Cooling:
- Let cookies rest on the baking sheet for exactly 5 minutes before transferring to a wire rack. Sprinkle sea salt while still warm so it adheres perfectly, allowing the flavors to meld as they cool completely.
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My absolute favorite thing about these cookies is the moment when the butterscotch chips are still slightly warm and gooey. I discovered this recipe during a particularly brutal winter storm when we were snowed in for days, and now making these cookies has become our family tradition whenever the weather turns cold or anyone needs comfort food.
The Secret Behind Perfect Texture
The magic of these cookies lies in their textural contrast. The crisp edges give way to chewy centers studded with melty chips. This happens because of the butter temperature and careful mixing technique. Starting with cold butter means the cookies spread less during baking, creating those perfect bakery-style thick cookies. Many recipes call for room temperature butter, but I found this technique creates a better structure while still maintaining tenderness. Just make sure to cream it thoroughly with the sugars until no chunks remain.
Adjusting Sweetness Levels
Butterscotch chips are notably sweeter than other baking chips, which is why this recipe incorporates the sea salt finish. If you prefer a less sweet cookie, reduce the butterscotch chips to 3/4 cup and increase the chocolate chips accordingly. Another option is using dark chocolate chips instead of semisweet for a more pronounced chocolate flavor that counterbalances the butterscotch sweetness. The sea salt sprinkle is truly non-negotiable though it transforms these from good cookies to unforgettable ones by creating flavor dimensions that keep your taste buds engaged.
Serving Suggestions
These cookies reach their peak deliciousness when served slightly warm, about 10 minutes after coming out of the oven. For an extra special dessert, sandwich vanilla ice cream between two cookies for the ultimate ice cream sandwich experience. The butterscotch and sea salt create a salted caramel effect that pairs wonderfully with the creamy vanilla. These also make incredible gifts pack them in a tin with parchment paper between layers and include the recipe because everyone will ask for it. For entertaining, serve alongside coffee with a splash of Irish cream liqueur to complement the butterscotch flavor profile.
Frequently Asked Questions
- → Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter. However, reduce the added salt in the recipe to adjust the balance of flavors.
- → How do I measure flour correctly?
Use the spoon and level method: spoon the flour into your measuring cup, then level it off with a knife. This prevents overpacking and ensures accuracy.
- → Can I skip the sea salt sprinkles?
Yes, but the sea salt enhances the sweet and salty flavor combination. It's recommended to try it for a unique taste.
- → What is the baking time for different cookie sizes?
For medium (2 tablespoons) cookies, bake 8-10 minutes. For large (1/4 cup) cookies, bake 10-13 minutes. Adjust as needed based on your oven.
- → Can I substitute butterscotch chips with something else?
Yes, you can substitute with caramel chips, toffee bits, or additional chocolate chips if preferred.