These Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt are the perfect mix of sweet and a little salty. The cookies are soft and chewy, loaded with golden butterscotch chips and gooey chocolate chunks that melt right in your mouth. The sprinkle of sea salt on top gives just the right touch to bring out all the flavors.
I love making these cookies whenever I need a quick pick-me-up or a treat to share with friends. One little tip I have is to chill the dough before baking; it helps the cookies keep their shape and makes them extra tender. Watching the chocolate and butterscotch chips soften and pool while baking always makes me smile.
These cookies are great on their own with a glass of milk, but I also like serving them warm with a scoop of vanilla ice cream. It’s like a little taste of happiness in every bite. Whenever I bake these, they disappear fast, and I always catch someone sneaking an extra one (or two!).
Key Ingredients & Substitutions
Butterscotch Chips: These add a lovely sweet caramel flavor. If you don’t have butterscotch, try caramel or toffee chips for a similar taste. White chocolate chips are another tasty swap.
Semi-Sweet Chocolate Chunks: Chunks melt nicely and give a rich chocolate bite. You can use chocolate chips or chopped bars. Dark chocolate offers more bitterness, while milk chocolate adds sweetness.
Melted Butter: Using melted butter helps make the cookies soft and chewy. You can substitute with browned butter for a nutty flavor, but watch closely to avoid burning.
Sea Salt: A pinch on top balances out the sweetness and enhances flavor. If you can’t find flaked sea salt, use any coarse salt sparingly.
How Do I Get Soft, Chewy Cookies with Perfectly Melty Chips?
Follow these tips for success:
- Don’t overmix: Mix the flour in until just combined to keep cookies tender.
- Chill the dough: Resting it for 30 minutes or longer firms up the dough, letting flavors meld and preventing spreading.
- Press dough slightly before baking: This helps the cookies flatten evenly and creates a soft center.
- Bake until edges are golden: The center will still be soft but set, giving that chewy texture.
- Add sea salt after baking: Sprinkle immediately so it sticks and adds a nice finish.
These steps make sure every bite has gooey chips and a soft crumb, perfect for enjoying with a cold glass of milk!
Equipment You’ll Need
- Baking sheets – I like them roomy for even baking and easy cookie spacing.
- Parchment paper or silicone mats – keeps cookies from sticking and makes cleanup quick.
- Mixing bowls – a large one for wet ingredients and a medium one for dry ingredients helps keep things organized.
- Whisk and spatula – whisk for dry ingredients and spatula to gently fold in chips without overmixing.
- Cookie scoop or tablespoon – for even-sized cookies that bake uniformly.
- Wire cooling rack – lets cookies cool evenly and stay crisp on the bottom.
Flavor Variations & Add-Ins
- Swap butterscotch chips for white chocolate chips for a sweeter, creamier cookie.
- Add ½ cup chopped nuts like pecans or walnuts for a crunchy texture.
- Try mixing in dried cranberries or cherries for a fruity twist that complements the chocolate.
- Use milk chocolate chips instead of semi-sweet for a softer, sweeter bite.
How to Make Best Ever Butterscotch Chocolate Chip Cookies (with Sea Salt)?
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and cooled
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chunks or chips
- 1 cup butterscotch chips
- Flaked sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 10-12 minutes of baking. Adding a 5-minute cooling time, you’ll enjoy fresh, warm cookies in less than 30 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Heat your oven to 350°F (175°C). Cover baking sheets with parchment paper or use silicone baking mats to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for now.
3. Combine Wet Ingredients:
In a large bowl, whisk melted butter, brown sugar, and granulated sugar until well mixed. Then add the egg, egg yolk, and vanilla extract. Whisk again until smooth and creamy.
4. Blend Wet and Dry:
Slowly add the flour mixture to the wet ingredients, stirring gently just until combined. Be careful not to overmix to keep your cookies tender.
5. Add the Chips:
Fold in the chocolate chunks and butterscotch chips evenly throughout the dough.
6. Shape and Sprinkle:
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart. Lightly press each dough ball to flatten it slightly, then sprinkle a pinch of flaked sea salt on top.
7. Bake and Cool:
Bake the cookies 10-12 minutes until the edges turn golden and the centers are just set but still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Enjoy!
Serve your butterscotch chocolate chip cookies warm or at room temperature. The perfect mix of sweet, salty, and gooey makes these cookies simply irresistible!
Can I Use Frozen Butterscotch Chips or Chocolate Chunks?
Yes! Just make sure they’re fully thawed before adding to the dough to prevent extra moisture. Pat them dry if needed to keep the dough from getting too wet.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough in the refrigerator for at least 30 minutes or up to 24 hours. It helps the flavors develop and keeps the cookies from spreading too much during baking.
How Should I Store Leftover Cookies?
Store them in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze the cookies in a sealed bag or container for up to 3 months.
What Can I Substitute for Flaked Sea Salt?
If you don’t have flaked sea salt, use coarse kosher salt or a light sprinkle of regular table salt. Just use sparingly to avoid overpowering the sweetness.
