Why did my cookies spread too much during baking?

Cookies can spread excessively if butter is too warm or if there's too little flour in the dough. Make sure you're measuring flour correctly (spoon and level, don't pack it), and consider chilling the dough for 30 minutes if your kitchen is warm. Also, check that your baking soda is fresh, as old leavening agents can affect cookie structure.

Can I make these cookies without butterscotch chips?

Absolutely! While butterscotch chips give these cookies their signature flavor, you can substitute with caramel chips, white chocolate chips, or simply use all chocolate chips. The sea salt topping will still provide that sweet-salty contrast that makes these cookies special.

Why should I add the sea salt after baking?

Adding sea salt after baking ensures it remains visible and provides that perfect contrasting crunch and burst of saltiness. If you mix it into the dough, the salt dissolves and loses its impact. Think of the sea salt as the finishing touch that elevates these cookies from good to unforgettable.

How can I ensure my cookies have a chewy center?

For chewier cookies, slightly underbake them by taking them out when the edges are set but the centers still look slightly underdone. They'll continue cooking on the hot baking sheet. Also, using more brown sugar than white sugar helps create chewier cookies due to the molasses content in brown sugar.

Butterscotch Chocolate Chip Cookies Recipe

Name: Butterscotch Chocolate Chip Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: ½ cup unsalted butter (room temperature or straight from the fridge); ¼ cup brown sugar; ½ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 ½ cups all-purpose flour (measured correctly); 1 teaspoon baking soda; ½ teaspoon salt; 1 cup butterscotch chips (adjust according to sweetness preference); 1 cup semisweet chocolate chips; Optional: walnuts; Sea salt sprinkles (for the sweet and salty topping)

Description

Experience the perfect harmony of sweet and salty flavors with these Sea Salt Butterscotch Chocolate Chip Cookies. These cookies are soft, chewy, and packed with butterscotch and semi-sweet chocolate chips. Topped with a sprinkle of sea salt, they boast a delightful balance that will satisfy your taste buds. Perfect for any occasion, these cookies are easy to make and impossible to resist!

Ingredients

Units Scale

Wet Ingredients

1/2 cup unsalted butter (room temperature or straight from the fridge)
1/4 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Dry Ingredients

1 1/2 cups all-purpose flour (measured correctly)
1 teaspoon baking soda
1/2 teaspoon salt

Add-ins

1 cup butterscotch chips (adjust according to sweetness preference)
1 cup semisweet chocolate chips
Optional: walnuts
Sea salt sprinkles (for the sweet and salty topping)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Oven and Baking Sheets
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Mix the Butter and Sugars
In a large mixing bowl, use an electric mixer at medium speed to cream together the butter, brown sugar, and granulated sugar. Mix until the texture is smooth and no butter chunks remain.
Incorporate Egg and Vanilla
Add the egg and vanilla extract to the bowl and mix on low speed. Blend well until these wet ingredients are fully combined.
Combine Dry Ingredients with Wet
Gradually add the all-purpose flour, baking soda, and salt into the wet mixture. Mix until just combined. Avoid overmixing the dough to maintain the perfect cookie texture.
Fold in Chips and Add-ins
Gently fold in the butterscotch chips, semisweet chocolate chips, and any optional add-ins such as walnuts. Do not overmix—stop once everything is evenly distributed.
Portion the Dough
Use a small or large ice cream scoop or a heaping tablespoon to drop portions of dough onto the prepared baking sheets. Space them 2 inches apart, and add extra butterscotch and chocolate chips to the tops if desired by gently pressing them into each portion.
Bake the Cookies
Place one baking sheet in the oven at a time. Bake until the edges are lightly golden and the tops feel firm when touched. For medium cookies (2 tablespoons of dough), bake for 8-10 minutes. For large cookies (¼ cup of dough), bake for 10-13 minutes.
Cool and Sprinkle with Sea Salt
Allow the cookies to cool for 5 minutes on the baking sheets, then transfer them to wire racks to cool completely. While cooling, sprinkle a touch of sea salt on top to enhance the sweet and salty flavor.

Notes

Storage: Store cookies in an airtight container for up to 1 week to retain their freshness.
Add-ins: Feel free to customize the cookies with your favorite nuts, like pecans or walnuts, or add a touch of cinnamon for a warm twist.
Measuring Flour: Mismeasuring flour can lead to flat or overly dense cookies. Use the spoon and level method for accurate results.
Chilling Dough: If desired, chill the dough for 30–60 minutes before baking. It helps prevent cookies from spreading too much during baking.

Nutrition

Serving Size: 1 large cookie
Calories: 220kcal
Sugar: 18g
Sodium: 160mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg