Crisp at the edges and chewy in the center, these chocolate chip butterscotch cookies are simple perfection. They require no chilling and can be ready in under an hour. Semi-sweet chocolate and butterscotch chips pair with a sprinkle of flaky sea salt for an irresistible sweet-and-salty balance.
What is butterscotch?
Butterscotch is closely related to caramel. Both start with melted sugar, butter, and cream, but butterscotch is typically made with brown sugar, which gives it a deeper, molasses-like flavor. Because brown sugar blends smoothly with butter, butterscotch can be a little more forgiving to make than classic caramel. In many stores, you can find butterscotch chips displayed near the chocolate chips in the baking aisle.
Tips for the best cookies
- Measure flour correctly. Flour is easy to overpack if you scoop straight from the bag, which leads to dry cookies. Use the spoon-and-level method: spoon flour into the measuring cup, then level it off with a knife. A kitchen scale is even more accurate and gives consistent results.
- Choose semi-sweet chocolate chips. Butterscotch chips are quite sweet on their own, so semi-sweet chocolate provides contrast and prevents the cookie from becoming overly sugary. If you prefer a creamier option, milk chocolate can work, but the semi-sweet choice balances the sweetness best here.
- Don’t overbake. Remove cookies when the edges are golden and the centers still look slightly underdone. They will finish setting on the warm baking sheet, yielding a soft, chewy middle.
- Finish with flaky sea salt. A light sprinkle of flaky sea salt right after baking sharpens the flavors and elevates the sweet-and-salty contrast.
How to get perfectly round cookies
To create a neat, round cookie and prevent excess spreading, try this simple trick: right after the cookies come out of the oven, press a round cookie cutter (slightly larger than the cookie) around each cookie and gently push any protruding edges inward to form a circle. This also compresses the sides slightly, producing a thicker cookie. If you don’t have a cutter, the curved edge of a fork or the back of a spoon works in a pinch.
Picture-perfect cookies
For cookies that look as good as they taste, top them with extra chips before or immediately after baking. Press a few chocolate and butterscotch chips into the tops of the dough balls before baking so the chips remain visible on the surface. Alternatively, add a few extra chips to the hot cookies after they come out of the oven so they melt slightly and appear gooey. Finish with a dusting of flaky sea salt while the cookies are still warm.
How to freeze cookie dough
If you like having fresh-baked cookies on demand, freeze the dough before baking. Scoop dough into balls and freeze them on a sheet or plate until firm, about an hour. Transfer the frozen dough balls to a zip-top bag and store in the freezer for up to a couple of months. When you’re ready to bake, place the frozen dough balls on a baking sheet and let them thaw at room temperature for about an hour, or bake from frozen—just add a few extra minutes to the baking time.
How to store the cookies
Store baked cookies in an airtight container at room temperature for 3–5 days. To help keep them soft, tuck a slice of bread into the container—the cookies will absorb moisture and stay tender longer.
Chocolate Chip Butterscotch Cookies
Crisp on the edges and chewy in the middle, these cookies combine semi-sweet chocolate, butterscotch chips, and a finishing sprinkle of flaky sea salt for the best sweet-and-salty bite. Makes about 24 cookies.
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 teaspoons vanilla extract
- 2 large eggs
- 1 ½ cups semi-sweet chocolate chips
- 1 cup butterscotch chips
- Flaky sea salt, for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a hand mixer or stand mixer, cream together the butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy. Add the eggs and vanilla and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and kosher salt. Add the dry ingredients to the butter mixture and mix on low until most of the flour is incorporated. Avoid overmixing. Fold in the chocolate and butterscotch chips on low speed or by hand.
- Using a cookie scoop or small ice cream scoop, portion about 3 tablespoons of dough per cookie and place mounds about 2 inches apart on the prepared baking sheet.
- Bake for 12–15 minutes, until edges are golden and centers are just beginning to set. It’s better to err on the side of underbaking for a soft center. Immediately sprinkle each hot cookie with flaky sea salt and transfer to a cooling rack to finish setting.
Notes
- Store baked cookies in an airtight container for 3–5 days. Adding a slice of bread to the container helps keep them soft.
- For the most attractive cookies, press a few extra chocolate and butterscotch chips into the tops of the dough balls right before baking so chips remain visible on the surface.