Ingredients
Main Ingredients
- Butter: 1/2 cup (use butter straight from the fridge or at room temperature for a rich, buttery flavor)
- Sugars: 1/4 cup granulated, 1/2 cup brown (brown sugar adds chewiness; granulated provides sweetness and structure)
- Egg: 1 (binds ingredients and provides moisture)
- Vanilla Extract: 1 tsp (enhances all the flavors)
- All-Purpose Flour: 1 1/2 cups (measure carefully for perfect dough consistency)
- Baking Soda: 1 tsp (leavening agent)
- Salt: 1/2 tsp (balances sweetness)
- Butterscotch Chips: 1 cup (adjust for your preferred sweetness level)
- Chocolate Chips: 1 cup (semi-sweet chips for a perfect contrast to butterscotch)
- Sea Salt: To sprinkle on top for the ultimate sweet-and-salty finish
Optional Add-ins
- Walnuts or pecans for extra crunch
Instructions
Step 1: Prepare Your Workspace
- Preheat oven to 350°F (175°C).
- Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Step 2: Cream the Butter and Sugars
- Use an electric mixer to beat butter, granulated sugar, and brown sugar until smooth and fluffy.
Step 3: Incorporate Wet Ingredients
- Add the egg and vanilla extract. Mix on low speed until just combined. Avoid overmixing.
Step 4: Add Dry Ingredients
- In a separate bowl, sift together flour, baking soda, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined.
Step 5: Fold in the Chips
- Gently fold in butterscotch and chocolate chips. Reserve some chips to press on top before baking.
Step 6: Shape the Cookies
- Use an ice cream scoop to portion dough onto baking sheets. Space them 2 inches apart.
Step 7: Bake
- Bake one sheet at a time for even cooking.
- Medium-sized cookies: 8-10 minutes
- Larger cookies: 10-13 minutes
- Look for lightly browned edges and firm tops.
Step 8: Cool and Sprinkle Sea Salt
- Cool cookies on the baking sheet for 5 minutes.
- Transfer to a wire rack and sprinkle with sea salt while still warm.
- Prep Time: 10 minutes
- Cook Time: 10-13 minutes