These cookies are so delicious that I want to eat them all with a large glass of milk!
Full of chocolate flavour with crunchy butterscotch chips and sea salt to heighten the overall flavour! Perfect for those with a sweet tooth, they are indulgent and cake-like in texture; somewhere between a cake and a soft cookie.
I recommend using a stand mixer or an electric mixer for easier cookie making, but it is possible to mix everything by hand if you really need to. You just have to put a little bit more elbow grease into it!
The cookie dough will be thick and hold together well once all ingredients are incorporated so scooping with a tablespoon and forming balls will be really easy. You can also use a small cookie scoop to drop each cookie onto the baking sheet.
I like to reserve a handful of butterscotch chips to press on top of each cookie and then sprinkle a little bit of coarse or flaky sea salt on top. Not only does it look pretty, but it ensures that each cookie has a decent amount of chips and the sea salt brings out the chocolate flavour and helps balance out the sweetness.
The cookie dough doesn’t need to be chilled prior to baking either so the wait time between you and a freshly baked cookie is almost none!
Scott brought the first batch of these cookies into his workplace and they disappeared in no time. No word on who ate them all, but an empty plate in a hurry must mean that they enjoyed them, right? You know it’s good when they keep coming back for a second or third cookie.
Yay! for a sweet tooth (and free desserts)!
The cookie ingredients! Amounts listed in the "Ingredients" list below.
The cookie dough is ready to shaped into cookies.
After the cookies are formed, top them with some more butterscotch chips and a little sea salt.
Bake at 350 degrees F for 10 minutes before letting it cool. This recipe makes 24 cookies. Perfect for sharing.
Serve it with a big glass of milk!
Soft, fluffy and rich with chocolate and butterscotch flavours! A scrumptious sweet snack!