Description
Deliciously rich and chewy butterscotch chocolate chip cookies with a perfect balance of sweet brown sugar, melted butter, and a hint of cinnamon. Loaded with semisweet chocolate chips, butterscotch chips, and crunchy pecans, these cookies deliver a mouthwatering treat enhanced with a sprinkle of flaky sea salt.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cup (165g) all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1/4 tsp cinnamon
Wet Ingredients
- 1/2 cup (110g) unsalted butter, melted
- 1/2 cup (100g) light or dark brown sugar, packed
- 1/3 cup (75g) granulated sugar
- 2 tsp vanilla extract
- 1 large egg
Add-ins
- 3/4 cup (120g) semisweet chocolate chips
- 1/2 cup (90g) butterscotch chips
- 1/4 cup (25g) chopped pecans
- Flaky sea salt for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon until well combined. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Using a hand or electric mixer on medium-high speed, mix until the mixture lightens in color and thickens, about 3 minutes.
- Add Vanilla and Egg: Stir in the vanilla extract and egg until the mixture is smooth and homogeneous.
- Combine Dry and Wet: Add the dry ingredients to the wet mixture and mix until just combined to avoid overworking the dough.
- Fold in Chips and Nuts: Gently fold in the semisweet chocolate chips, butterscotch chips, and chopped pecans with a rubber spatula until evenly distributed.
- Scoop Cookies: Use a regular cookie scoop (about 2 tablespoons) to portion out the dough onto the prepared baking sheet. Space the cookies a few inches apart, as they will spread during baking.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn a light golden brown while the centers remain pale and puffed. It’s normal if the centers look slightly underbaked.
- Finish and Cool: Remove the cookies from the oven, sprinkle lightly with flaky sea salt, and transfer them to a cooling rack. Allow them to cool for about 10 minutes before enjoying.
Notes
- For best results, use room temperature egg and good quality vanilla extract.
- Chilling the dough for 30 minutes before baking can reduce spreading if desired.
- Chopped pecans can be substituted with walnuts or omitted for a nut-free version.
- Using parchment paper helps prevent sticking and makes cleanup easier.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.