Butterscotch Chocolate Chunk Cookies: A Chewy and Irresistible Delight

Sea salt elevates tender dough into golden-edged bites with pockets of gooey goodness.

By Medha deb

Created on Sep 15, 2025

Sea salt elevates tender dough into golden-edged bites with pockets of gooey goodness.

Butterscotch Chocolate Chunk Cookies: The Perfect Sweet-and-Salty Treat

What could be better than a classic, chewy cookie filled with golden butterscotch chips, rich chocolate chunks, and just the right hint of flaky sea salt? Butterscotch chocolate chunk cookies combine all your favorite flavors and textures in a single bite. Whether you’re baking for family gatherings, gifting, or simply treating yourself, this comprehensive guide ensures your cookies turn out perfect every time.

Why You’ll Love These Cookies

Chewy and soft texture thanks to careful mixing and the right combination of ingredients.
Sweet butterscotch and bittersweet chocolate create a balanced flavor profile.
Sea salt finish cuts the sweetness and elevates each bite.
Perfect for freezing or making ahead for parties and celebrations.

Ingredients: What Makes These Cookies Special?

Each ingredient in these cookies brings its own unique quality to the table. Here’s what you’ll need and why it matters:

All-purpose flour – Provides structure and the classic crumb texture.
Baking soda – Helps the cookies rise and spread evenly.
Sugar – A blend of brown sugar (for chew and caramel notes) and granulated sugar (for crisp edges).
Butter – Unsalted, softened for easy mixing and rich flavor.
Eggs – Bind everything together and add tenderness.
Pure vanilla extract – Enhances the sweetness and intensifies the butterscotch notes.
Butterscotch chips – Add creamy, sweet, golden pockets throughout.
Chocolate chunks – Preferably bittersweet or semisweet, for a more intense chocolate presence. Chopping your own chocolate bar gives the best texture, but chips work in a pinch.
Flaky sea salt – A generous sprinkle on top intensifies flavors and balances the sweetness.

Step-by-Step Recipe: How to Make Butterscotch Chocolate Chunk Cookies

1. Prepare Your Ingredients

Allow butter and eggs to reach room temperature for easier mixing.
Chop your chocolate bar if not using pre-made chunks.

2. Preheat the Oven

Set your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ease cleanup.

3. Make the Cookie Dough

Cream butter and sugars together in a large bowl or stand mixer until light and fluffy (about 3 minutes).
Add eggs one at a time, followed by vanilla extract, mixing until incorporated.
In a separate bowl, whisk flour, baking soda, and a pinch of salt until evenly mixed.
Gradually incorporate dry ingredients into wet, mixing on low just until combined—avoid overmixing for softer cookies.
Fold in butterscotch chips and chocolate chunks gently using a spatula.

4. Shape and Bake

Scoop dough by heaping tablespoonfuls onto prepared baking sheets, spacing each cookie 2 inches apart.
Bake 10-12 minutes, until cookies are just golden at the edges but still soft in the middle—their centers will look slightly underdone.
Sprinkle each cookie generously with flaky sea salt immediately after removing from the oven.

5. Cool and Serve

Let cookies cool on the sheets for five minutes before transferring to wire racks for complete cooling.
Cookies firm up as they cool but remain tender in the center.

Expert Tips for Cookie Success

Don’t overbake: Remove cookies while centers are still pale—they’ll set as they cool.
Chill dough: For thicker cookies and more developed flavor, chill dough for at least 30 minutes before baking; overnight is best for deep caramel flavor.
Use chopped chocolate: Hand-chopped chocolate gives varied pockets of melted chocolate, while chips remain more structured.
Customize: Add chopped pecans or walnuts for crunch, or swap chocolate varieties according to preference.

Ingredient Substitutions & Variations

Swap chocolate types: Milk chocolate for extra sweetness or dark chocolate for bold flavor.
Nuts: Add 1/2 cup toasted and chopped pecans, walnuts, or macadamia nuts for extra crunch.
Add-ins: White chocolate chips or dried cranberries for tart contrast.
For a festive twist: Sprinkle colored sugar or extra butterscotch chips on top before baking.

Make Ahead & Storage Tips

Store baked cookies in an airtight container at room temperature for up to 3 days.
Freeze baked cookies: Place in a sealed freezer bag or container for up to 3 months. Thaw at room temperature before serving.
Freeze unbaked cookie dough: Scoop dough balls onto a tray and freeze until solid, then transfer to a freezer bag. Bake directly from frozen—just add 1-2 minutes to the bake time.

Serving Suggestions

Serve warm with a glass of cold milk or a cup of coffee.
Sandwich vanilla or coffee ice cream between two cookies for a homemade ice cream treat.
Crumble over sundaes, yogurt parfaits, or bowl of oatmeal for a dessert-inspired breakfast.

Nutritional Information (Per Cookie, Approximate)

Nutrient	Amount
Calories	170-200
Fat	9g
Sodium	100mg
Carbohydrates	25g
Sugar	14g
Protein	2g

*Values are estimates and may vary depending on exact ingredients and portion size.*

Common Questions: Cookie FAQ

Q: Why are my cookies too flat or spreading too much?

A: Dough that’s too warm or overcreamed butter can cause excessive spreading. For best results, chill the dough for at least 30 minutes before baking and be sure butter is just softened, not melted.

Q: Can I substitute margarine for butter?

A: Real butter is strongly recommended for best flavor and texture, but you can substitute margarine in a pinch; just note the cookies may spread differently and have a slightly different taste.

Q: How do I make the cookies extra chewy?

A: Use more brown sugar than granulated sugar, and remove cookies when they’re just set on the edges and centers are still soft. Avoid overbaking.

Q: Can I reduce the sweetness?

A: Try swapping semisweet or bittersweet chocolate for milk chocolate and limit the amount of butterscotch chips, or add a sprinkle of sea salt to cut through the sweetness.

Q: What’s the secret to the best chocolate chunk texture?

A: Chop a bar of chocolate by hand rather than using pre-made chunks or chips. This creates irregular pieces that melt uniquely, giving dramatic pools of chocolate throughout each cookie.

Recipe At-A-Glance

Difficulty: Easy to Intermediate
Prep time: 20 minutes
Chill time (optional): 30 minutes to overnight
Bake time: 10–12 minutes
Yield: 24 cookies

Butterscotch Chocolate Chunk Cookie Recipe Card

1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup butterscotch chips
1 cup semisweet or bittersweet chocolate, chopped or chips
Flaky sea salt, for sprinkling

Directions

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
Cream butter, brown sugar, and granulated sugar together until light and fluffy. Beat in eggs, one at a time, then vanilla extract.
In a bowl, whisk together flour, baking soda, and salt. Gradually add to mixture, mixing until just combined.
Fold in butterscotch chips and chocolate.
Drop dough in heaping tablespoonfuls, spacing 2 inches apart. Bake 10-12 minutes.
Sprinkle with flaky sea salt. Cool 5 minutes, then transfer to a wire rack.
Enjoy fresh, or store as described above.

Final Pro Tips for the Best Cookies

Mix dough just until ingredients are incorporated; overmixing leads to tough cookies.
Always use fresh baking soda for proper leavening.
Try a test bake with one cookie to ensure preferred bake time in your oven.
For even baking, rotate baking sheets halfway through oven time.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb