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Brown Butter Salted Butterscotch Chocolate Chip Cookies

brown butter salted butterscotch chocolate chip cookies - featured image
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These bakery-style cookies feature nutty brown butter, gooey chocolate, sweet butterscotch, and a sprinkle of flaky sea salt. With crisp edges and chewy centers, they’re easy to make and guaranteed to impress any crowd.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 1 cup (200g) brown sugar (light or dark)
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons (10ml) pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 3/4 teaspoon (4g) kosher salt
  • 1 cup (170g) butterscotch chips
  • 1 cup (175g) semi-sweet chocolate chips
  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup unsalted butter. Stir constantly as it foams and turns golden brown with brown bits at the bottom and a nutty aroma (5–7 minutes). Pour into a large mixing bowl and let cool for 10 minutes.
  2. Mix Wet Ingredients: Add brown sugar and granulated sugar to the cooled brown butter. Beat with an electric mixer on medium speed for 2–3 minutes until fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  3. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and kosher salt.
  4. Make the Dough: Gradually add dry ingredients to wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  5. Fold in Chips: Gently stir in butterscotch chips and chocolate chips.
  6. Chill the Dough (Optional): Cover and refrigerate dough for 30–60 minutes for thicker cookies. If chilling longer than 1 hour, let dough sit at room temperature for 10 minutes before scooping.
  7. Scoop and Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 2-tablespoon balls and place 2 inches apart. Sprinkle tops with flaky sea salt. Bake for 10–12 minutes, until edges are golden and centers look just set.
  8. Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or let cool completely.

Notes

For best results, use a light-colored pan to brown the butter and don’t walk away during this step. Chilling the dough yields thicker, chewier cookies. Sprinkle flaky sea salt on top before baking for a true bakery-style finish. Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: brown butter, butterscotch, chocolate chip cookies, bakery-style, salted cookies, easy cookie recipe, chewy cookies, dessert, American cookies

Find it online: https://bitefuljoy.com/brown-butter-salted-butterscotch-chocolate-chip-cookies-easy-bakery-style-recipe/