Name: Best Ever Butterscotch Chocolate Chip Cookies With Sea Salt
Prep time: 45 min
Cook time: 12 min
Total time: 1 h
Yield: 18 cookies
Ingredients: ½ cup unsalted butter, softened; ¼ cup packed light brown sugar; ½ cup granulated sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 1 ½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon fine sea salt (for dough); 1 cup butterscotch chips; 1 cup semi-sweet chocolate chips; 1-2 tablespoons flaky sea salt (for sprinkling); Optional: ½ cup walnuts, chopped

Best Ever Butterscotch Chocolate Chip Cookies With Sea Salt – prepare to embark on a culinary adventure that will redefine your perception of homemade treats. I’ve spent countless hours perfecting this recipe, and I’m absolutely delighted to finally share what I genuinely believe to be a masterpiece in the world of baking. Imagine sinking your teeth into a perfectly golden, chewy cookie, where the rich, caramel-like notes of butterscotch dance harmoniously with luscious pockets of premium chocolate, all brought into exquisite balance by the subtle crunch and briny burst of flaky sea salt.

This isn’t just another cookie; it’s an unforgettable experience.

While chocolate chip cookies themselves boast a proud American heritage, evolving from Ruth Graves Wakefield’s ingenious creation in the 1930s, the inclusion of butterscotch chips adds a delightfully retro, yet timeless, twist. Butterscotch, with its origins dating back centuries in British confectionery, brings a comforting, caramel-like depth that complements the cocoa beautifully. The modern addition of sea salt, however, truly elevates these humble ingredients into something gourmet. People adore these cookies not only for their incredible depth of flavor and irresistible chewiness but also for the surprising complexity the sea salt provides, cutting through the sweetness and highlighting every delicious note. This particular recipe for the Best Ever Butterscotch Chocolate Chip Cookies With Sea Salt ensures every bite is a perfect symphony of sweet, salty, and utterly memorable textures.

Ingredients:

Gathering your ingredients is the first exciting step towards creating the Best Ever Butterscotch Chocolate Chip Cookies With Sea Salt. Accuracy matters here, so let’s make sure we have everything perfectly measured and ready to go!

2 ½ cups (300g) all-purpose flour: I always make sure to spoon and level my flour for consistent results. Too much flour can lead to dry, crumbly cookies, and we definitely don’t want that!
1 teaspoon baking soda: This is our leavening agent, helping our cookies achieve that perfect soft, chewy texture.
1 teaspoon fine sea salt (for the dough): Not to be confused with the flaky sea salt for sprinkling later! This salt balances the sweetness and enhances all the wonderful flavors in the cookie.
1 cup (226g) unsalted butter: This should be softened to room temperature. It’s crucial for achieving that creamy, emulsified texture when mixed with sugar. If it’s too cold, it won’t cream properly; if it’s melted, your cookies will spread too much. I usually take mine out of the fridge about an hour before I plan to bake.
¾ cup (150g) granulated sugar: For sweetness and a little crispness around the edges.
1 cup (200g) packed light brown sugar: This is key for chewiness and that deep, molasses-rich flavor that pairs so beautifully with butterscotch. Make sure it’s truly packed!
2 large eggs: Also at room temperature. Room temperature eggs emulsify better with the butter and sugar, creating a smoother, more uniform dough. I often place mine in a bowl of warm water for a few minutes if I forget to take them out ahead of time.
2 teaspoons pure vanilla extract: Don’t skimp on good quality vanilla! It adds a wonderful aromatic depth to our cookies.
1 ½ cups (255g) butterscotch chips: These are the star of the show, bringing that classic, rich butterscotch flavor that makes these cookies so special.
1 cup (170g) semi-sweet chocolate chips: Because what’s a fantastic cookie without some chocolate? The semi-sweet balance out the butterscotch perfectly. You can use milk chocolate if you prefer a sweeter profile.
½ cup (85g) dark chocolate chunks (optional but highly recommended!): I love adding these for an extra layer of chocolate complexity and a delightful textural contrast. The pockets of melted dark chocolate are divine.
1-2 tablespoons flaky sea salt (for sprinkling): This is the magic touch at the end! The Maldon or another high-quality flaky sea salt really elevates the flavor, providing a beautiful contrast to the sweetness and making every bite exciting.

Preparing the Cookie Dough

Now that we have all our ingredients perfectly aligned, it’s time to start mixing up the dough for our Best Ever Butterscotch Chocolate Chip Cookies With Sea Salt. This is where the magic truly begins!

Whisk together the dry ingredients: In a medium bowl, combine your 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of fine sea salt. Use a whisk to thoroughly combine them, ensuring that the baking soda and salt are evenly distributed throughout the flour. This step is important because it prevents clumps and ensures a consistent rise and flavor in every cookie. Set this bowl aside for now.
Cream the butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, add your 1 cup of softened unsalted butter, ¾ cup of granulated sugar, and 1 cup of packed light brown sugar. Beat on medium speed for about 2-3 minutes, or until the mixture is light in color and fluffy in texture. You’ll notice the butter and sugars transforming into a pale, airy cream. This process, called creaming, incorporates air into the mixture, which contributes to the cookies’ light and tender crumb. Make sure to scrape down the sides of the bowl occasionally with a rubber spatula to ensure everything is fully combined.
Add the eggs and vanilla: With the mixer still on medium-low speed, add one large room-temperature egg at a time, beating well after each addition until just combined. It’s important not to overmix here. After the eggs are incorporated, stir in the 2 teaspoons of pure vanilla extract. Continue to beat for another minute until the mixture is smooth and cohesive. The vanilla adds an incredible aroma and deepens the overall flavor profile.
Gradually add the dry ingredients: Reduce the mixer speed to low. Gradually add the dry ingredient mixture (flour, baking soda, and salt) to the wet ingredients, a third at a time. Mix only until just combined. Stop mixing as soon as you see no more dry streaks of flour. Overmixing at this stage can develop the gluten in the flour too much, leading to tough, less tender cookies. We want soft, chewy cookies, so be gentle!
Fold in the chips: Remove the bowl from the mixer. With a sturdy rubber spatula or a wooden spoon, gently fold in the 1 ½ cups of butterscotch chips, 1 cup of semi-sweet chocolate chips, and the optional ½ cup of dark chocolate chunks. Continue folding until the chips are evenly distributed throughout the dough. I always find this part so satisfying, seeing all those delicious morsels ready to be transformed!

Shaping and Chilling the Dough

Chilling the dough is a crucial, often overlooked step that significantly impacts the texture and flavor of our Best Ever Butterscotch Chocolate Chip Cookies With Sea Salt. Trust me, it’s worth the wait!

Portion the cookie dough: Using a 2-tablespoon cookie scoop or simply rolling with your hands, portion the cookie dough into uniform balls. I find that about 1.5 to 2 ounces per cookie is perfect for a substantial, satisfying bite. Uniform sizes help ensure even baking, so take your time here. Arrange the dough balls on a baking sheet lined with parchment paper, leaving a little space between each one.
Chill the dough: This is a non-negotiable step for these cookies! Cover the baking sheet loosely with plastic wrap and refrigerate the dough balls for a minimum of 30 minutes, but ideally for at least 2 hours. For the absolute best results, I often chill mine overnight, or even for up to 48 hours. Why chill? Chilling allows the butter to re-solidify, which prevents the cookies from spreading too much in the oven. It also gives the flour time to fully hydrate, leading to a more tender texture, and allows the flavors to meld and deepen, resulting in a richer, more complex taste. You’ll be amazed at the difference it makes!

Baking the Best Ever Butterscotch Chocolate Chip Cookies With Sea Salt

The moment of truth is here! Baking these cookies to perfection requires a little attention, but the reward is absolutely worth it. Get ready for your kitchen to smell absolutely incredible!

Preheat your oven: About 15-20 minutes before you plan to bake, preheat your oven to 375°F (190°C). Arrange an oven rack in the center position. A properly preheated oven is essential for consistent baking, so don’t rush this step.
Prepare your baking sheets: Line two large baking sheets with parchment paper. Parchment paper not only prevents sticking but also helps the bottoms of the cookies bake evenly and makes cleanup a breeze.
Arrange the dough: Place the chilled cookie dough balls onto the prepared baking sheets, leaving at least 2 inches of space between each cookie. The cookies will spread, and we want to ensure they have plenty of room to grow without touching each other. Typically, I bake about 6-8 cookies per sheet, depending on their size.
Bake the cookies: Transfer one baking sheet to the preheated oven. Bake for 10-14 minutes. Baking time can vary significantly based on your oven, so keep an eye on them. You’re looking for edges that are golden brown and set, but the centers should still look slightly soft and gooey. If they look completely firm, they might be overbaked. I usually rotate the baking sheet halfway through the baking time (around the 6-7 minute mark) to ensure even browning.
Add the flaky sea salt: As soon as you pull the hot cookies out of the oven, immediately sprinkle a generous pinch of flaky sea salt over the top of each cookie. The residual heat from the cookies will help the salt adhere. This is a game-changer for the Best Ever Butterscotch Chocolate Chip Cookies With Sea Salt, adding that perfect salty crunch that cuts through the sweetness and elevates every bite.
Cool on the baking sheet: Let the baked cookies cool on the baking sheet for at least 5-10 minutes. This step is crucial! Hot cookies are very delicate and can fall apart easily if moved too soon. Cooling them on the sheet allows them to firm up and finish setting. During this time, the centers will continue to cook slightly from the residual heat, leading to that perfectly chewy texture.

Finishing Touches and Storage

Almost there! These final steps ensure your Best Ever Butterscotch Chocolate Chip Cookies With Sea Salt are perfect for enjoyment and stored properly to maintain their deliciousness.

Transfer to a wire rack: After their initial cool-down on the baking sheet, carefully transfer the cookies to a wire rack to cool completely. Allowing them to cool on a rack ensures air circulation all around the cookie, preventing sogginess and ensuring that delightful crisp edge and soft center. Resist the urge to stack them before they’re fully cooled, as this can make them stick together and compromise their texture.
Repeat with remaining dough: While your first batch is cooling, continue baking the remaining cookie dough, one sheet at a time, ensuring you follow the same steps for each batch.
Enjoy! Once cooled, these cookies are absolutely irresistible. The combination of rich butterscotch, melty chocolate, and the surprising pop of flaky sea salt is simply heavenly. They are perfect with a cold glass of milk, a cup of coffee, or simply enjoyed on their own as a well-deserved treat.
Storage tips: If you miraculously have any leftover Best Ever Butterscotch Chocolate Chip Cookies With Sea Salt (it rarely happens in my house!), store them in an airtight container at room temperature for up to 3-4 days. To keep them extra fresh, I sometimes place a slice of bread in the container with them; the cookies will absorb moisture from the bread, staying softer for longer. You can also freeze the baked cookies for up to 2 months. To freeze, simply place the cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. Thaw at room temperature before enjoying.
Make ahead option (frozen dough): For future cravings, you can freeze the unbaked cookie dough balls! Arrange the scooped dough balls on a parchment-lined baking sheet and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag. When you’re ready to bake, you can bake them directly from frozen. Just add an extra 2-4 minutes to the baking time, watching carefully for those golden edges. This way, you can have warm, freshly baked cookies whenever the mood strikes!

Conclusion:

If there’s one recipe I truly hope you add to your baking repertoire, it’s this one. We’ve explored the delightful journey of creating cookies that transcend the ordinary, delivering a symphony of flavors and textures that genuinely sets them apart. From the moment you pull these golden-edged beauties from the oven, you’ll understand why I’m so passionate about them. The intoxicating aroma alone is enough to convert even the most skeptical baker. It’s the perfect balance of buttery richness, the deep, comforting sweetness of butterscotch, and the satisfying melt of chocolate chips, all elevated by that crucial, sparkling hint of sea salt. This isn’t just a cookie; it’s an experience, a moment of pure bliss that makes every bite memorable.

I genuinely believe these are the Best Ever Butterscotch Chocolate Chip Cookies With Sea Salt, and once you try them, I’m confident you’ll agree. The magic truly lies in that unexpected sprinkle of sea salt which cuts through the sweetness, brightens all the flavors, and adds an irresistible textural crunch that keeps you coming back for more. They have that perfect coveted combination of slightly crisp edges with a soft, chewy, gooey center – a texture dream that is often sought but rarely perfectly achieved. Whether you’re a seasoned baker or just dipping your toes into the world of homemade treats, this recipe is designed to be straightforward and rewarding, promising exceptional results every single time. It’s a foolproof way to impress your friends, delight your family, or simply treat yourself to something truly special.

Now, let’s talk about how to enjoy these masterpieces and how you can make them uniquely your own. While utterly fantastic on their own, fresh from the cooling rack, still slightly warm with the chocolate gooey and melting, they also lend themselves beautifully to a variety of serving suggestions. Imagine these cookies paired with a tall, frosty glass of cold milk for a classic comfort treat, or alongside a steaming mug of your favorite coffee or tea for an elevated afternoon pick-me-up. For a truly decadent dessert, try crumbling them over a scoop of vanilla bean ice cream, or even better, sandwiching a generous scoop of ice cream between two cookies for an epic ice cream sandwich. They make fantastic additions to any dessert platter, party, or potluck, and are absolutely perfect for gifting. Wrap a stack in pretty parchment paper and tie with a ribbon, and you’ve got a homemade gift that will be cherished and devoured.

But don’t stop there! The beauty of baking is in exploration and personal touches. While the core recipe for the Best Ever Butterscotch Chocolate Chip Cookies With Sea Salt is flawless, feel free to get creative with variations. Consider adding a handful of toasted pecans or walnuts to the dough for an extra layer of nutty crunch and flavor. You could experiment with different types of chocolate chips – a mix of dark and milk chocolate, or even white chocolate chips, could introduce interesting flavor dynamics. For those who enjoy a hint of spice, a tiny pinch of cinnamon or even a whisper of cayenne pepper could add a surprising warmth. If you like your cookies thicker and chewier, try chilling the dough for longer before baking. Conversely, if you prefer a flatter, crispier cookie, slightly flatten the dough balls before they go into the oven. You could even transform them into cookie bars by pressing the dough into a lined baking pan and cutting them into squares after baking and cooling. The possibilities are endless, and each variation simply enhances the joy of baking.

So, please, don’t just read about these incredible cookies – go make them! Gather your ingredients, preheat your oven, and prepare to fill your home with the most heavenly aroma. I promise you won’t be disappointed. Baking these cookies is a joyous, therapeutic experience, and tasting them is even better. Once you’ve whipped up a batch, I would absolutely love to hear about your experience. Did you stick to the original recipe, or did you try out one of the variations? What did your friends and family think? Please share your stories, your photos, and your triumphs! Your feedback and experiences mean the world to me, and they inspire me to continue sharing the recipes I truly believe in. Happy baking, and get ready to fall in love with your new favorite cookie!