There’s something irresistible about the contrast between buttery sweetness and a hint of salt, and these cookies capture that balance perfectly. The brown sugar gives a deep molasses note, while the butterscotch chips melt slightly to form gooey pockets of caramelized flavor. A touch of sea salt on top enhances the richness and keeps the cookies from being overly sweet. They’re simple enough for a weekday bake but special enough to serve at gatherings or as gifts.
Yield: 24 cookies
Total Time: 30 minutes
Prep Time: 15 minutes
Cook Time: 10 to 12 minutes
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¾ cup butterscotch chips
- ¾ cup semisweet chocolate chips
- Flaky sea salt, for topping
Preparation
Step 1
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Whisk dry ingredients: In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
Step 2
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time, followed by the vanilla extract. Gradually mix in the flour mixture until just combined.
Step 3
Stir in the butterscotch and chocolate chips with a spatula until evenly distributed. Drop rounded tablespoons of dough (or use a cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.
Step 4
Bake for 10 to 12 minutes, or until the edges are golden brown but the centers are still soft. Immediately sprinkle the tops with flaky sea salt while the cookies are warm. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.