Butterscotch Chocolate Chip Cookies
These delicious butterscotch chocolate chip cookies combine the rich flavor of butterscotch with creamy chocolate chips for a delightful treat that is both chewy and slightly crisp.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- 3/4 cup brown sugar, packed Use light or dark brown sugar.
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract Adds an aromatic touch.
- 2 large eggs Ensure they are room temperature.
- 2 cups all-purpose flour Sifted for easier mixing.
- 1 teaspoon baking soda Leavening agent.
- 1/2 teaspoon salt Enhances flavor.
- 1 cup butterscotch chips
- 1 cup chocolate chips
- 1/2 cup chopped pecans Optional, can be omitted for nut-free version.
- Flaky sea salt for sprinkling Enhances 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 the softened butter, brown sugar, and granulated sugar until smooth and creamy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the butterscotch chips, chocolate chips, and chopped pecans.
Baking
- Drop tablespoons of dough onto the lined baking sheet, spacing them about 2 inches apart.
- Sprinkle a little flaky sea salt on top of each dough ball.
- Bake for 10-12 minutes, until the edges are golden brown and the centers remain soft.
- Let 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 best results, use high-quality ingredients and avoid overmixing. You can also chill the dough for 30 minutes before baking for thicker cookies.