Butterscotch Chocolate Chip Cookies
These Butterscotch Chocolate Chip Cookies are tender, chewy, and absolutely loaded with butterscotch and chocolate chips. Then, they're finished with a sprinkle of flaky sea salt for a salty-sweet combo you'll love!
Servings: 36 cookies
Calories: 151kcal
Ingredients
- 3 cups all-purpose flour spoon and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- 1 teaspoon kosher salt
- 1 cup salted butter softened
- 1 cup brown sugar packed
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 (12-ounce) bag semi-sweet chocolate chips
- 1 1/4 cups butterscotch chips
- flaky sea salt i.e. Maldon sea salt or fleur de sel
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside a wire rack.
- In a bowl, whisk the flour, baking soda, baking powder, cornstarch, cinnamon, and salt until combined.
- In a separate large bowl, cream together the butter, brown sugar, and sugar until well combined. Add the eggs and vanilla and mix until everything comes together
- Add the dry ingredients to the wet and mix just until they are combined.
- With a rubber spatula or wooden spoon, mix the butterscotch and chocolate chips into the cookie dough until they are evenly distributed.
- Scoop about 2 tablespoons of dough per cookie out onto the prepared baking sheet. (see notes)
- Bake for 10 to 12 minutes or just until the edges are lightly browned.
- Allow the cookies to cool on the baking sheet for 2 minutes. Then, sprinkle them with the flaky salt and transfer them to the wire rack to finish cooling.
Notes
- Measuring the flour: Fluff the flour and then spoon it out into the measuring cup before leveling it off. This will help prevent over-measuring the flour which can result in drier cookies.
- Scooping the dough: I like to use a 1.25-ounce ice cream scooper to portion out the cookie dough balls.
- Storage: Keep the cooled cookies in an airtight container at room temperature for up to 1 week or in a freezer-safe bag in the freezer for up to 3 months.
- Freezing: The unbaked cookie dough balls can be frozen for up to 3 months. Bake the frozen dough at 350 degrees F for about 12 minutes.
Nutrition
Serving: 1cookie | Calories: 151kcal | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 170mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 179IU | Vitamin C: 0.002mg | Calcium: 14mg | Iron: 1mg
