Butterscotch Chocolate Chip Cookies
These Butterscotch Chocolate Chip Cookies are crispy around the edges, soft and chewy in the center, and loaded with sweet butterscotch chips, rich chocolate chips, and crunchy pecans. A touch of cinnamon and flaky sea salt balances the sweetness, making these homemade cookies perfect for holiday baking, afternoon treats, or sharing with friends.
Print
Pin
Servings: 15 cookies
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- Cookie Scoop
- Wire Cooling Rack
Ingredients
- 1¼ cups (165 g) all-purpose flour, spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ½ cup (110 g) unsalted butter, melted and cooled
- ½ cup (100 g) packed light brown sugar
- ⅓ cup (67 g) granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- ¾ cup (120 g) semisweet chocolate chips
- ½ cup (90 g) butterscotch chips
- ¼ cup (25 g) chopped pecans
- Flaky sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, kosher salt, and cinnamon.
- In a large bowl, combine the melted, cooled butter, brown sugar, and granulated sugar. Beat for about 3 minutes until the mixture thickens and becomes lighter.
- Mix in the egg and vanilla extract until smooth.
- Add the dry ingredients and mix until just combined. Fold in the semisweet chocolate chips, butterscotch chips, and chopped pecans.
- Scoop the dough into approximately 15 portions, using about 2 tablespoons of dough per cookie. Arrange them several inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, until the edges are lightly golden while the centers still look slightly pale and soft.
- Sprinkle with flaky sea salt while the cookies are warm. Let them rest briefly on the baking sheet before transferring to a wire rack to cool. Serve.
Notes
- Measure the flour carefully: Spoon it into the measuring cup and level it off rather than scooping directly from the bag. Too much flour can make the cookies thick and cakey.
- Cool the melted butter: Let it cool before mixing it with the sugars and egg to prevent the egg from cooking prematurely.
- Don't overbake: The centers should look slightly underdone when the cookies leave the oven. They will continue setting as they cool.
- Customize the nuts: Replace the pecans with chopped walnuts or omit them if preferred. You can also use dark chocolate chips for a less-sweet chocolate flavor.