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A cooling rack filled with a pile of chocolate chip cookies and Butterscotch Chip Cookies rests on a white surface, with a few scattered chips all around.
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Salty-Sweet Butterscotch Chip Cookies Recipe

Servings 4 dozen
Author Sarah Mir

Ingredients

  • 1 cup pecan halves
  • ⅔ cup light brown sugar firmly packed
  • ⅔ cup granulated sugar
  • 1 cup butter
  • ½ teaspoon salt
  • ½ teaspoon espresso powder or ¾ tsp instant coffee
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1 teaspoon vinegar cider or white
  • 1 large egg
  • 2 cups All-Purpose Flour
  • 1 ⅓ cups butterscotch chips
  • ⅓ cup granulated sugar mixed with 1 to 1 ¼ teaspoons salt for topping**

Instructions

  • Toast your pecans in a clean dry frying pan on medium heat, moving occasionally until they darken and smell toasted. Chop roughly.
  • Cream together butter, sugars, shortening, salt, espresso/coffee powder, baking soda, vanilla, and vinegar till smooth sweet magic happens.
  • Add the egg, beat till well combined.
  • With your mixer on low gradually add the flour
  • Stir in the chips and toasted nuts.
  • Refrigerate the dough for 2 hours to overnight unless you are in a rush
  • When it is time to bake line your baking sheet (or two sheets) with parchment paper and preheat to 375 degrees F.
  • Combine the sugar and salt and put in a bowl. Make the size of cookie you prefer and roll into a ball, let the cookie take a little sugar shower then transfer to the baking sheet and leave 2 inches between cookies.
  • Bake the cookies for 9-12 minutes depending on the size of the cookie and the kind of cookie you like. A longer bake time will give you a delightfully crunchy cookie, a shorter bake time where the edges are golden and the cookie is just cooked in the middle will result in a softer chewy cookie. 

Notes

**If you’re making smaller (teaspoon cookie scoop-sized) cookies, increase the coating to ½ cup (3 ½ ounces) granulated sugar mixed with 1 ¾ to 2 teaspoons salt.