Butterscotch Chocolate Chip Cookies
Deliciously soft and chewy cookies featuring a balanced blend of semisweet chocolate and creamy butterscotch, topped with a sprinkle of flaky sea salt.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon cinnamon
Wet Ingredients
- 1/2 cups unsalted butter, melted Should be at room temperature
- 1/2 cup light or dark brown sugar, packed
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg Should be at room temperature
Add-ins
- 3/4 cup semisweet chocolate chips
- 1/2 cup butterscotch chips
- 1/4 cup chopped pecans Optional
- to taste flaky sea salt For sprinkling on top
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon.
Mixing Wet Ingredients
- In a large bowl, combine melted butter, brown sugar, and granulated sugar, mixing until light and thick.
- Add in vanilla extract and the egg, stirring until smooth.
Combining Mixtures
- Gradually blend the dry ingredients into the wet mixture, stirring gently to combine without overmixing.
- Fold in the semisweet chocolate chips, butterscotch chips, and chopped pecans.
Baking
- Scoop generous amounts of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes until edges are golden brown and centers are puffed.
- Sprinkle each cookie with a pinch of flaky sea salt immediately after taking them out of the oven.
Cooling
- Let the cookies cool on a wire rack for about 10 minutes before enjoying.
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Notes
For best results, use room temperature ingredients and don’t skip the flaky sea salt topping for extra flavor.