Butterscotch Chocolate Chip Cookies
Indulge in warm, freshly baked Butterscotch Chocolate Chip Cookies, where rich butterscotch meets melted chocolate for a deliciously satisfying treat.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened Make sure it's at room temperature for better mixing.
- 3/4 cup brown sugar, packed You can use light or dark brown sugar.
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs Use room temperature eggs.
- 2 cups all-purpose flour Spoon into the measuring cup and level it off.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup butterscotch chips
- 1 cup chocolate chips You can use dark, milk, or white chocolate.
- 1/2 cup chopped pecans Feel free to substitute with other nuts if desired.
- to taste Flaky sea salt for sprinkling This adds a wonderful contrast to the sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Fold in butterscotch chips, chocolate chips, and chopped pecans until evenly distributed.
Baking
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle a pinch of flaky sea salt on top of each dough ball.
- Bake for 10-12 minutes, or until the edges are golden brown and centers are slightly soft.
- Remove from the oven and let sit on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
To achieve the best results, chill the dough for at least 30 minutes before baking. Store cookies in an airtight container at room temperature for 3-5 days or freeze for up to three months.