Butterscotch Chocolate Chip Cookies
These butterscotch chocolate chip cookies combine gooey butterscotch chips with rich dark chocolate for a delightful treat that's both chewy and crispy.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened At room temperature
- 3/4 cup brown sugar, packed For sweetness
- 1/4 cup granulated sugar For sweetness
- 1 teaspoon vanilla extract For flavor
- 2 large eggs At room temperature
- 2 cups all-purpose flour Main flour base
- 1 teaspoon baking soda Leavening agent
- 1/2 teaspoon salt To balance flavors
Mix-ins
- 1 cup butterscotch chips Main flavor component
- 1 cup chocolate chips For contrasting richness
- 1/2 cup chopped pecans Adds crunch and flavor
- to taste flaky sea salt For topping
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 the softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Mixing Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Adding Mix-ins
- Gently fold in the butterscotch chips, chocolate chips, and chopped pecans.
Baking
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Sprinkle flaky sea salt on top of each cookie before baking.
- Bake for 10-12 minutes, until the edges are golden brown and the centers are slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For optimal flavor, chill the dough for 30 minutes before baking. These cookies can be served warm or at room temperature.