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Butterscotch chocolate chip cookies topped with sea salt on a plate

Butterscotch Chocolate Chip Cookies with Sea Salt

Delicious butterscotch chocolate chip cookies sprinkled with flaky sea salt, capturing the warmth of home and family.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2 ¼ cups all-purpose flour Fresh flour will yield the best texture.
  • 1 teaspoon baking soda Helps the cookies rise.
  • 1 teaspoon salt Balances the sweetness.
  • 1 cup unsalted butter, softened Creamy richness is key.
  • ¾ cup packed brown sugar Choose dark for deeper flavor.
  • ¾ cup granulated sugar Balances the richness of butterscotch.
  • 1 teaspoon vanilla extract Adds a warm aroma.
  • 2 large eggs Binds all the ingredients together.
  • 1 cup butterscotch chips For that signature sweet flavor.
  • 1 cup semi-sweet chocolate chips A classic combination.
  • to taste Flaky sea salt For sprinkling on top for that salty crunch.

Method
 

Preparation
  1. Preheat your oven: Set it to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Mix dry ingredients: In a bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Cream butter and sugars: In another large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
  4. Add eggs and vanilla: Mix in the eggs one at a time, then stir in the vanilla extract until combined.
  5. Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
  6. Fold in chips: Gently fold in the butterscotch and chocolate chips with a spatula until evenly distributed.
  7. Scoop the dough: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
  8. Sprinkle with sea salt: Lightly sprinkle each cookie with flaky sea salt just before baking.
  9. Bake: Place the cookies in the preheated oven and bake for 10–12 minutes, or until the edges are golden brown but the centers are still soft.
  10. Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For smoother mixing, ensure your butter and eggs are at room temperature. For thicker cookies, chill the dough for at least 30 minutes before baking. You can freeze the cookie dough for later use.