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Sea Salt Brown Butter Butterscotch Cookies

sea salt brown butter butterscotch cookies - featured image
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These chewy cookies combine the rich, nutty flavor of brown butter with gooey butterscotch and chocolate chips, all finished with a sprinkle of flaky sea salt for the perfect balance of salty and sweet. With crisp edges and soft centers, they’re easy enough for a weeknight and special enough for any occasion.

Ingredients

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

Instructions

  1. Place 1 cup unsalted butter in a medium, light-colored saucepan over medium heat. Melt, stirring often. Once melted, the butter will foam and then begin to brown—watch for golden-brown bits at the bottom and a nutty aroma. Remove from heat as soon as it turns deep golden. Pour into a heatproof bowl and let cool for at least 15 minutes.
  2. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 3/4 teaspoon kosher salt. Set aside.
  3. In a large mixing bowl, combine the cooled brown butter, 1 cup light brown sugar, and 1/2 cup granulated sugar. Whisk until smooth and glossy, about 1 minute.
  4. Add 2 large eggs and 2 teaspoons vanilla extract. Whisk until the mixture is creamy and slightly thick, about 30 seconds.
  5. Add the flour mixture to the butter mixture. Stir gently with a spatula or wooden spoon until just combined—do not overmix.
  6. Fold in 1 cup butterscotch chips and 1 cup chocolate chips (or chopped chocolate) until evenly distributed.
  7. Cover the bowl and chill dough for at least 30 minutes (overnight is even better) for best texture and flavor. If short on time, you can bake right away, but cookies will spread more.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Use a medium cookie scoop (about 2 tablespoons) to portion dough onto prepared sheets, spacing at least 2 inches apart. Optionally, dot a few extra chips on top of each dough ball.
  10. Lightly sprinkle flaky sea salt over each dough ball.
  11. Bake cookies one sheet at a time for 10–12 minutes, until edges are golden and centers look just barely set.
  12. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Notes

For best results, chill the dough for at least 30 minutes (overnight is ideal) to develop flavor and prevent spreading. Use a light-colored pan for browning butter to avoid burning. Sprinkle sea salt just before baking for maximum flavor. For thicker cookies, chill shaped dough balls before baking. Adapt with gluten-free flour, vegan butter, or different chips as desired.

Nutrition

Keywords: brown butter, butterscotch, chocolate chip cookies, sea salt, chewy cookies, dessert, baking, easy cookies, American cookies, homemade cookies

Find it online: https://bitefuljoy.com/sea-salt-brown-butter-butterscotch-cookies-best-chewy-chocolate-chip-recipe/