I’m officially in love with these cookies. Butterscotch Dark Chocolate Chip Cookies that are topped with sea salt and are insanely soft… are you kidding me!?
I adore butterscotch but it is admittedly quite sweet. That’s why sea salt and dark chocolate chips are the perfect complements!
The key to these perfect chocolate chip cookies is to have the courage to pull them out when they’re still wet in the center. Let the residual heat from the cookie sheet finish them for the dreamiest cookies you’ve ever eaten!
I took some of these cookies to my parents last night. Neither one is particularly a fan of butterscotch or dark chocolate and they both absolutely loved them.
Butterscotch Dark Chocolate Chip Cookies
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup dark brown sugar, packed
2 tsp vanilla extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp sea salt
1 cup butterscotch chips
1 cup dark chocolate chips
Sea salt for sprinkling on top
- Preheat oven to 375 degrees.
- Whisk together flour, baking soda, baking powder, and sea salt in a small bowl.
- Cream together butter and sugars in a stand mixer until combined.
- Scrape down sides of mixer. Beat in eggs and vanilla.
- Slowly mix in dry ingredients until combined. Stir in butterscotch chips and dark chocolate chips.
- Roll cookie dough into large balls (exactly 24!) and place twelve on two cookie sheets. Sprinkle each cookie with sea salt.
- Bake for about 8-12 minutes and pull them out when they are browning on the edges but still slightly wet in the middle. Let cool completely on the cookie sheets, about fifteen minutes.
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