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You get a buttery chewy center with gooey chocolate bits and a little pop of sea salt in every cookie. They're quick to mix up and as soon as they're baking you’ll smell this warm caramel thing all through your house. If you want a snack that's both sweet and salty with crackly edges and that soft middle these totally hit the spot for desserts or cozy afternoons.
These first came out for movie night and now it's the treat everyone begs me for. That butterscotch meets chocolate plus flaky salt turns these into can’t-stop-eating cookies.
Irresistible Ingredients
- Optional walnuts: you'll get an extra nutty crunch if you toss in some big chunks or halves
- Sea salt for finishing: scatter some flaky or chunky salt on top so all the buttery chocolate bits pop
- Semisweet chocolate chips: rich and gooey and make the sweet not so crazy – choose nice dark glossy ones if you can
- Butterscotch chips: these are your chewy sweet heroes grab a bag you know will melt smooth
- Salt: just a tiny scoop in the dough boosts every flavor then finish with more for the “wow”
- Baking soda: helps give those golden bottoms and makes them spread out a bit be sure yours isn’t clumpy
- All-purpose flour: holds it all together – spoon it into your cup and swipe off the top lightly
- Vanilla extract: brings out buttery flavors and warmth in every bite go real if you can
- One large egg: it keeps the dough together and makes everything puff up best if it’s not fridge-cold
- Granulated sugar: gives sweetness and that soft middle use fresh for best results
- Brown sugar: creates caramel notes and a chewy bite pick dark or light whichever you love
- Unsalted butter: start with a cold or room temp stick for a buttery bite and perfect chew
Simple How-To
- Cool and Top with Salt:
- Chill cookies on the baking tray for five minutes to finish setting, then move to a rack. Sprinkle sea salt so it melts right into the warm top for the best flavor hit.
- Pop Them in the Oven:
- Bake each tray at 350. Smaller ones need about nine minutes, big bakery style are done in twelve. You want golden bottoms, set edges, and a dry top, so don’t walk away and overbake.
- Scoop the Dough Out:
- Drop dough big or small onto your prepped sheets. Space them out plenty since they’ll spread. Stick more chips on top if you want that bakery look.
- Mix in Chips and Nuts:
- Stir in all your butterscotch, chocolate, and any walnuts until everything’s just mixed. Stop as soon as it looks even so you don't end up with tough cookies.
- Add Your Dry Stuff:
- Sprinkle your flour, soda, and salt all over the wet mix. Blend with a spatula until just combined – keep it gentle and don’t over-mix or the cookies might get tough.
- Mix Egg and Vanilla Next:
- Add vanilla and the egg to your butter mixture. Mix slowly just until the dough looks blended and smooth. If you can’t see any streaks, you’re good.
- Cream Butter and Sugars:
- Use a mixer at medium speed to beat butter, brown, and white sugar together until everything’s fluffy (about three minutes). Make sure no streaks of butter are left hiding.
- Prep Baking Sheets:
- Cover two baking sheets with parchment paper so nothing sticks and they bake evenly. Trust me, cleanup’s a breeze.
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The butterscotch chips take the win for me. They melt like caramel through the dough and every bite is wild. Once I brought a batch to a family potluck and the whole tray vanished – everyone was shocked I didn’t buy them.
Keeping Them Fresh
They’ll keep soft up to four days in a sealed container at room temp. Toss a slice of bread inside and the cookies won’t dry out. For freezing, scoop your dough onto a plate, freeze them solid, then stash in a freezer bag. Bake straight from frozen with two extra minutes—you’ll never notice the difference.
Switch-Ups and Swaps
If butterscotch is too much for you, dial it back or use white chocolate chips. Pecans swap great for walnuts. Gluten-free flour in a 1:1 blend works surprisingly well, plus plant-based butter and egg replacements let you go dairy free without a hitch.
How to Serve
They’re awesome with a cold glass of milk or try almond milk. Smush some vanilla or coffee ice cream between two cookies for an instant summer treat. Don’t toss leftovers—crumble them on yogurt or over a sundae for the best toppings.
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Where The Idea Comes From
Adding butterscotch chips really took off in American kitchens in the mid-1900s once those chips started showing up in every store. Chocolate chip cookies go back even farther, with Ruth Wakefield and her Toll House magic. Mixing them up and throwing in sea salt? That’s a newer bakery trend that home bakers now love.
Frequently Asked Questions
- → Can I use just one kind of chip?
Go for all chocolate or just butterscotch chips if you want. Mix them up, or don't. It's totally up to your taste buds.
- → What's the point of sea salt on top?
A dash of sea salt wakes up the sweetness, giving every bite a sweet-and-salty pop that's so good.
- → Should I use cold or soft butter?
Either works here, though soft butter mixes up easier with the sugars for a smoother dough.
- → How can I stop myself from mixing too much?
When you dump in the flour and chips, just stir until everything's barely together. Stop as soon as you don't see dry spots or your cookies might turn out tough.
- → Can I mix in nuts or other extras?
Sure! Toss in some walnuts, pecans, or anything else you like for more crunch.
- → What gives the cookies that chewy bite?
Pull them out of the oven once the edges are set and lightly golden. Leave the cookies on the tray to cool—that keeps the middles extra chewy.