These Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt are a perfect mix of sweet and salty that’s hard to resist. They have golden, chewy butterscotch chips and rich chocolate chunks scattered throughout, with a little sprinkle of sea salt on top to make every bite pop with flavor. The cookies come out soft in the middle with just a hint of crisp around the edges — exactly how I like them.
I love baking these when I want a treat that feels a bit special but still comes together quickly. The butterscotch adds a warm, buttery flavor that pairs so well with the chocolate, and that little bit of sea salt really makes the flavors shine. Sometimes I sneak a cookie while they’re still warm from the oven, and it’s like a little moment of pure happiness.
My favorite way to enjoy these cookies is with a glass of cold milk or a cup of tea. They make a great snack for sharing with friends or just keeping on hand for when you need a sweet pick-me-up. Honestly, once you try these, you might find yourself reaching for them over and over, just like I do!
Key Ingredients & Substitutions
All-Purpose Flour: This gives the cookies their structure. You can swap half with whole wheat flour for a nuttier flavor, but keep it balanced to maintain softness.
Butter: Melted butter helps create chewy edges and a tender center. I recommend unsalted so you control the saltiness well. You could use browned butter for a richer taste.
Sugars: Brown sugar adds moisture and chewiness, while granulated sugar helps with crisp edges. Using all brown sugar will make cookies softer; adjust based on your texture preference.
Egg and Egg Yolk: The egg yolk adds extra richness and chewiness. Use room temperature eggs to mix smoothly for a uniform dough.
Butterscotch and Chocolate Chips: Using a mix of butterscotch and semisweet chocolate creates balance—sweet and slightly bitter. Substitute with white chocolate chips if you want a sweeter twist.
Flaky Sea Salt: This is key for that final pop of flavor and balancing sweetness. If you don’t have flaky sea salt, use kosher salt sprinkled lightly on top.
How Do I Get Chewy Centers and Crisp Edges in These Cookies?
Chewy centers and crisp edges are all about timing, temperature, and ingredient balance. Here’s how I do it:
- Melted Butter: Using melted (not softened) butter helps your cookies spread and creates chewy edges.
- Brown & Granulated Sugar Mix: Brown sugar retains moisture for chewiness; granulated sugar adds crispness.
- Don’t Overmix: Mix just until the dry ingredients are blended in; overmixing can make cookies tough.
- Baking Time: Bake the cookies until the edges just start turning golden (about 10-12 minutes). The centers will look soft but are cooked perfectly.
- Cool on Sheet: Let the cookies cool for 5 minutes on the baking sheet. This helps them firm up while keeping the centers soft.
Following these tips lets you enjoy cookies with that wonderful mix of textures every time.
Equipment You’ll Need
- Baking sheets – I like using heavy-duty ones because they heat evenly and prevent burning.
- Parchment paper or silicone baking mats – these keep cookies from sticking and make cleanup easier.
- Mixing bowls – a large bowl for wet ingredients and a medium one for dry ingredients make mixing simple.
- Hand mixer or stand mixer – helps cream sugars and butter smoothly for consistent dough.
- Cookie scoop – ensures cookies are the same size so they bake evenly.
- Wire cooling rack – allows cookies to cool quickly without getting soggy.
Flavor Variations & Add-Ins
- Swap butterscotch chips with white chocolate chips for a sweeter, creamier cookie experience.
- Add chopped toasted pecans or walnuts for crunch that pairs nicely with the soft cookie texture.
- Stir in a teaspoon of cinnamon or pumpkin pie spice to add warmth and depth to the flavor.
- Use dark chocolate chunks instead of semisweet for a richer, slightly bitter contrast to the butterscotch.
Best Ever Butterscotch Chocolate Chip Cookies (with Sea Salt)
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg plus 1 egg yolk, at room temperature
- 1 cup semisweet chocolate chips or chunks
- 1 cup butterscotch chips
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10-12 minutes to bake each batch. Including cooling time, plan for about 30-40 minutes total before enjoying these delicious cookies.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup. In a medium bowl, whisk together the flour, baking soda, and salt. Set this mix aside.
2. Mix Sugars and Butter:
In a large bowl, combine the melted and cooled butter with both the brown sugar and granulated sugar. Mix this until it’s smooth and creamy to give your cookies a great texture.
3. Add Eggs and Vanilla:
Beat in the vanilla extract, whole egg, and egg yolk until the mixture is light and creamy. This will help your cookies stay moist and flavorful.
4. Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients. Mix them gently until just combined—avoid overmixing to keep your cookies tender and soft.
5. Stir in Butterscotch and Chocolate Chips:
Fold in the chocolate chips and butterscotch chips evenly throughout the dough, distributing the sweet pockets perfectly.
6. Shape Cookies and Sprinkle Sea Salt:
Use a cookie scoop or spoon to drop about 2 tablespoons of dough for each cookie onto your prepared baking sheets. Leave about 2 inches between cookies to give them space to spread. Press a few extra chips onto the top of each cookie for a beautiful finish, then sprinkle lightly with flaky sea salt to enhance the flavors.
7. Bake and Cool:
Bake your cookies for 10-12 minutes, or until the edges turn golden and the centers look set but still soft. Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
8. Enjoy and Store:
Enjoy your fresh-butterscotch chocolate chip cookies right away or store them in an airtight container at room temperature for up to a week. Perfect for sharing or keeping as a sweet treat anytime!
Can I Use Frozen Butter for This Recipe?
It’s best to use melted and cooled butter for these cookies to achieve that chewy texture. If using frozen butter, thaw it completely and then melt before mixing it in.
Can I Substitute the Butterscotch Chips?
Absolutely! White chocolate chips or caramel bits make wonderful alternatives if you don’t have butterscotch chips on hand.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to one week. If you want to keep them longer, freeze the cookies in a sealed container for up to 3 months.
Can I Make the Dough Ahead of Time?
Yes! You can refrigerate the cookie dough for up to 48 hours before baking. Just bring it back to room temperature slightly before scooping and baking.
