Description
Delight in the perfect blend of sweet butterscotch and rich chocolate chips in these chewy, golden-brown homemade cookies, finished with a touch of sea salt for a sensational flavor contrast.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-ins
- 1 cup butterscotch chips
- 1 cup chocolate chips
- Sea salt sprinkles, for topping
- Optional: walnuts (quantity as desired)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the cookies evenly.
- Cream butter and sugars: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, helping to create a tender cookie texture.
- Add egg and vanilla: Beat in the large egg and vanilla extract until fully combined to provide moisture and enhance flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
- Fold in chips and nuts: Carefully fold in the butterscotch chips, chocolate chips, and walnuts if using, ensuring even distribution without overworking the dough.
- Shape cookies: Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them sufficiently to allow spread during baking.
- Add sea salt: Lightly sprinkle sea salt on top of each cookie dough mound to balance sweetness and enhance flavor.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown, indicating the cookies are done.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes for firmness before transferring to a wire rack to cool completely, preventing breakage.
Notes
- For a nuttier flavor, toast walnuts before folding them into the dough.
- Do not overmix the dough to maintain soft and tender cookies.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Sea salt sprinkles add a lovely contrast to sweetness but can be adjusted or omitted based on preference.
- For softer cookies, slightly underbake by a minute or two.
