Go Back

Butterscotch Chocolate Chip Cookies with Sea Salt

Butterscotch chocolate chip cookies with sea salt bake up with lightly golden edges and soft centers. Chilling the dough helps the cookies hold their shape, while flaky sea salt finishes each warm cookie.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 24 minutes
Chilling 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp table salt
  • 1 cup butterscotch chips
  • 1 cup semisweet chocolate chips
For finishing
  • 1 tsp flaky sea salt

Equipment

  • 2 rimmed baking sheets
  • 1 electric mixer

Method
 

Make the dough
  1. Heat the oven to 350°F.
  2. Line two rimmed baking sheets with parchment paper.
  3. In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
  4. Beat in the eggs one at a time.
  5. Mix in the vanilla.
  6. In a medium bowl, whisk together the flour, baking soda, and table salt.
  7. Add the flour mixture to the butter mixture and mix on low just until combined.
  8. Stir in the butterscotch chips and chocolate chips.
  9. Cover the dough and refrigerate it for 30 minutes.
Bake the cookies
  1. Scoop the dough into 2-tablespoon portions.
  2. Arrange 12 portions about 2 inches apart on each prepared baking sheet.
  3. Bake one sheet at a time at 350°F for 10 to 12 minutes, until the edges are lightly golden and the centers still look soft.
Finish the cookies
  1. Sprinkle the warm cookies with flaky sea salt.
  2. Let the cookies cool on the baking sheet for 5 minutes.
  3. Transfer the cookies to a wire rack to cool.

Notes

For soft centers, take the cookies out when the edges are lightly golden and the centers still look soft. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 3 months. For a dairy-free option, use plant-based butter and dairy-free butterscotch and chocolate chips.