Butterscotch Chocolate Chip Cookies
Delightful soft and chewy butterscotch chocolate chip cookies with a hint of cinnamon and a sprinkle of sea salt, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup light or dark brown sugar, packed
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 1 large egg
Mix-Ins
- 3/4 cup semisweet chocolate chips
- 1/2 cup butterscotch chips
- 1/4 cup chopped pecans
- Flaky sea salt for sprinkling Use to top cookies after baking
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Set aside.
Mixing
- In a larger bowl, combine the melted unsalted butter, brown sugar, and granulated sugar. Mix until light and thickened.
- Add the vanilla extract and the egg, and mix until smooth.
Combining Ingredients
- Gently fold the dry ingredients into the butter-sugar mixture until just combined.
- Fold in the semisweet chocolate chips, butterscotch chips, and chopped pecans.
Baking
- Using a cookie scoop, drop dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 10-12 minutes until edges are light golden brown and centers are slightly puffy.
- Sprinkle with flaky sea salt right after removing from the oven.
Cooling
- Transfer cookies to a cooling rack and let cool for 10 minutes before serving.
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Notes
Cookies can be stored in an airtight container for up to a week. For variations, consider adding oats or using different chips.