Chocolate Chip Butterscotch Cookies
Crisp on the edges and chewy in the middle, these chocolate chip butterscotch cookies are perfection. Semi-sweet chocolate and butterscotch chips combine with a little bit of flaky sea salt on top for the best sweet and salty combination.
Ingredients
- 1 cup butter cool room temperature
- ½ cup granulated sugar
- 1 ½ cups brown sugar packed
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups semi-sweet chocolate chips
- 1 cup butterscotch chips
- sea salt for tops of cookies
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Using a hand or stand mixer, cream together butter, brown sugar and granulated sugar for about 2-3 minutes until light and fluffy. Add eggs and vanilla and mix until combined.
- In a separate bowl, combine flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix on low until most of the flour is combined. Don't overmix! Add the chocolate chips and butterscotch chips and mix on low until incorporated.
- Using a cookie scoop or small ice cream scoop, scoop about 3 tablespoons of cookie dough into mounds and place onto cookie sheet about 2 inches apart.
- Bake for 12 to 15 minutes until the cookies are beginning to turn golden brown. It is better to underbake than overbake! Sprinkle each cookie with sea salt as soon as they come out of the oven. Transfer to a cooling rack to cool.
Notes
- Store for 3-4 days in an airtight container. Place a slice of bread in the container to keep the cookies soft.
- Push a few extra chocolate chips and butterscotch chips into the tops of the dough balls prior to baking for the best looking cookies!
Nutrition
Serving: 1cookieCalories: 291kcal
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