Introduction
Hey there, fellow cookie enthusiast! Today, I’m excited to share with you my absolute favorite recipe for Butterscotch Chocolate Chip Cookies with Sea Salt. Baking these cookies always takes me back to warm memories of cozy evenings spent in the kitchen, filling the house with the irresistible aroma of freshly baked treats.
There’s just something magical about the combination of rich butterscotch, decadent chocolate chips, and a sprinkle of sea salt that elevates these cookies to a whole new level of deliciousness. Trust me; once you try these, you’ll be hooked!
So, grab your apron, preheat the oven, and let’s dive into the delightful world of homemade Butterscotch Chocolate Chip Cookies with Sea Salt!
Why You’ll Love This Recipe
I make these cookies when I need a pick-me-up or want to surprise my friends with a sweet treat that never fails to impress. The butterscotch adds a caramel-like depth of flavor, perfectly complemented by the gooey chocolate chips and the hint of sea salt that creates a tantalizing contrast of sweet and salty flavors.
My family goes crazy for these cookies because they strike the perfect balance between indulgent and comforting. Plus, they are incredibly easy to make, so you can whip up a batch whenever a cookie craving strikes!
(Psst… If you’re a fan of chewy, gooey cookies with a touch of sophistication, this recipe is definitely for you!)
(And let me tell you, these cookies are so addictive that you might find yourself hiding a few just to make sure you get your fair share!)
Ingredients
For this delightful treat, you’ll need:
A handful of butterscotch chips
A generous amount of chocolate chips (you can never have too many!)
A pinch of sea salt for that perfect finishing touch
Optional: Feel free to swap the butterscotch chips for white chocolate chips if you’re feeling adventurous!
Now, let’s move on to the directions…
Directions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and sugars until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
6. Gently fold in the butterscotch and chocolate chips.
7. Using a cookie scoop, drop dough onto the prepared baking sheet, and sprinkle each cookie with a pinch of sea salt.
8. Bake for 10-12 minutes or until the edges are golden brown.
9. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Notes
Through trial and error, I’ve found that slightly underbaking the cookies results in a wonderfully soft and chewy texture. Don’t worry if they seem a bit underdone when you take them out of the oven; they will continue to set as they cool.
(And remember, it’s okay to sneak a warm cookie or two while they’re still cooling!)
Variations
Experimenting with different types of chocolate chips can lead to exciting flavor combinations. I once tried using dark chocolate chips instead of the usual semi-sweet ones, and it added a delightful bittersweet note to the cookies.
(However, I also learned the hard way that using too many add-ins can make the cookies too dense, so it’s best to stick to a balance of flavors and textures.)
Equipment
If you don’t have a cookie scoop on hand, you can simply use a spoon to portion out the cookie dough onto the baking sheet. It might be a bit messier, but the end result will be just as delicious!
Storage Information
Though honestly, in my house, these cookies never last more than a day! But if you do have leftovers, store them in an airtight container to maintain their freshness. They also freeze well, so you can enjoy them whenever the craving strikes.
Serving Suggestions
I find that these cookies taste even better the next day when the flavors have had a chance to meld together. Pair them with a glass of cold milk for the ultimate indulgence or crumble them over a scoop of vanilla ice cream for a decadent dessert.
Pro Tips
One lesson I’ve learned from experience is not to overcrowd the baking sheet. Give the cookies some room to spread out, so they bake evenly and develop that perfect chewy center.
(And trust me, it’s worth the wait to let them cool before diving in – hot melted chocolate is not your friend!)
FAQ
Q: Can I use margarine instead of butter in this recipe?
A: While you can substitute margarine for butter, I find that using butter gives the cookies a richer flavor and better texture. But feel free to experiment and see what works best for you!
Q: How long will these cookies stay fresh?
A: Properly stored, these cookies can stay fresh for up to a week. However, I doubt they’ll last that long once you taste how delicious they are!
Best Butterscotch Chocolate Chip Cookies with Sea Salt!
Indulge in the perfect balance of rich butterscotch, decadent chocolate chips, and a sprinkle of sea salt with these Butterscotch Chocolate Chip Cookies. Easy to make and irresistibly delicious, these cookies are a must-try for any cookie enthusiast.
Ingredients
-
A handful of butterscotch chips
-
A generous amount of chocolate chips
-
A pinch of sea salt
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Butter
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Granulated sugar
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Brown sugar
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Eggs
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Vanilla extract
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All-purpose flour
Directions
-
Preheat your oven to 350°F and line a baking sheet with parchment paper.
-
In a mixing bowl, cream together the butter and sugars until light and fluffy.
-
Add the eggs one at a time, mixing well after each addition.
-
Stir in the vanilla extract.
-
Gradually add the flour mixture to the wet ingredients, mixing until just combined.
-
Gently fold in the butterscotch and chocolate chips.
-
Using a cookie scoop, drop dough onto the prepared baking sheet, and sprinkle each cookie with a pinch of sea salt.
-
Bake for 10-12 minutes or until the edges are golden brown.
-
Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
