Sea Salt Butterscotch Chocolate Chip Cookies
These cookies are a delightful combination of buttery sweetness, chewy texture, and a hint of sea salt that enhances the butterscotch and chocolate flavors.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Ensure it is at room temperature.
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs At room temperature.
- 2 teaspoons vanilla extract
Mix-Ins
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips Can be substituted with milk or dark chocolate.
- to taste Sea salt, for sprinkling Adds a sweet and salty contrast.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then blend in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in both the butterscotch and semi-sweet chocolate chips.
- Scoop rounded balls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Sprinkle a small amount of sea salt over the tops of the dough balls.
Baking
- Bake in the preheated oven for 10-12 minutes, until the edges are golden but the centers look slightly underbaked.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Notes
For extra flavor, consider chilling the dough for about 30 minutes before baking. Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. Reheat in microwave or oven as needed.