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Butterscotch Chocolate Chip Cookies with Sea Salt

Butterscotch chocolate chip cookies bake up with golden edges, soft centers, and a sprinkle of flaky sea salt. Chilling the dough for 30 minutes helps the cookies keep their shape as the butterscotch and semisweet chocolate chips melt into every bite.
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Prep Time 15 minutes
Cook Time 13 minutes
Chilling time 30 minutes
Total Time 58 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter salted, softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 teaspoons vanilla extract
  • 1 cup butterscotch chips
  • 1 cup semisweet chocolate chips
For the topping
  • 0.5 teaspoon sea salt flaky

Equipment

  • 2 18x13-inch rimmed baking sheets
  • 1 electric mixer

Method
 

Make the cookie dough
  1. Heat the oven to 350°F and line two 18x13-inch rimmed baking sheets with parchment paper.
  2. Whisk the flour and baking soda together in a medium bowl.
  3. Beat the butter, brown sugar, and granulated sugar in a large bowl on medium speed until light and fluffy, about 2 minutes.
  4. Beat in the eggs one at a time.
  5. Beat in the vanilla extract.
  6. Mix in the flour mixture on low speed just until no dry streaks remain.
  7. Fold in the butterscotch chips and chocolate chips.
  8. Cover the dough and refrigerate for 30 minutes.
Bake and finish the cookies
  1. Portion the dough into 24 balls, about 3 tablespoons each.
  2. Arrange 12 on each baking sheet, leaving at least 2 1/2 inches between them.
  3. Bake both sheets for 11–13 minutes, switching their positions and rotating them front to back halfway through, until the edges are golden and the centers still look soft.
  4. Sprinkle the warm cookies with the flaky sea salt.
  5. Let them cool on the baking sheets for 5 minutes.
  6. Transfer them to a wire rack to cool.

Notes

For soft centers, take the cookies out when the edges are golden and the centers still look soft. Store in an airtight container at room temperature for up to 4 days; freeze baked cookies for up to 3 months. For a dairy-free variation, use dairy-free butter and chocolate and butterscotch chips.