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Baking is more than just a culinary task; it’s an art form that allows us to express our creativity through delicious creations. Among the myriad of baked goods, cookies hold a special place in our hearts, and when it comes to indulgence, few can rival the appeal of Butterscotch Chocolate Chunk Cookies. This recipe is designed to give you cookies that are not only extra gooey but also a delightful marriage of sweet butterscotch and rich chocolate.

Butterscotch Chocolate Chunk Cookies – Extra Gooey!

Discover the ultimate indulgence with our Extra Gooey Butterscotch Chocolate Chunk Cookies! This detailed recipe guides you through every step, from selecting ingredients to achieving the perfect gooey texture. With a heavenly blend of butterscotch and rich chocolate, these cookies are perfect for any occasion. Whether you’re a seasoned baker or a beginner, you’ll impress friends and family with these delightful treats. Get ready to bake and enjoy the magic of homemade cookies!
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butterscotch chips

1 cup semi-sweet chocolate chunks

1/2 cup chopped pecans or walnuts (optional)

Flaked sea salt (for topping)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Cream the butter and sugars: In a large mixing bowl, using an electric mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.

      Add the eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until well combined.

        Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

          Fold in the goodies: Using a spatula, gently fold in the butterscotch chips, chocolate chunks, and nuts (if using) until evenly distributed throughout the cookie dough.

            Scoop the dough: Using a cookie scoop or tablespoon, drop generous portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. The dough will be quite thick.

              Sprinkle with sea salt: Before baking, lightly sprinkle each cookie with flaked sea salt for an added flavor burst.

                Bake: Place the cookies in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft. For extra gooey cookies, slightly underbake them.

                  Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

                    Enjoy: Serve warm for the best gooey experience, or store them in an airtight container for up to a week (if they last that long!).

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 cookies