My daughter in law recently handed me what might go down as the greatest salted butterscotch chocolate chunk cookie of my life. One bite and I understood why the New York Times recipe has a cult following. It is the perfect storm of brown butter, melty chocolate, crispy edges, and a soft center that stays soft even after it cools. I immediately went into “must recreate this at home” mode. I stayed true to the intention of the original but made a few small tweaks that suit the way I bake, the way I snack, and the way I like to always have cookies on standby.

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If you are searching for salted butterscotch chocolate chunk cookies that are next level, these are the ones you want. They have depth. They have chew. They have that toffee-meets-chocolate magic that makes people close their eyes mid-bite. And best of all, they are make ahead friendly.

Video: Let’s Make Salted Butterscotch Chocolate Chunk Cookies

Why These Salted Butterscotch Chocolate Chunk Cookies Taste Different

Several things set these cookies apart from every everyday chocolate chip situation.

Brown Butter

If you have never browned butter for cookies, buckle up. Browning the butter caramelizes the milk solids and creates a nutty richness you cannot fake. It boosts the flavor of the dough and plays beautifully with the butterscotch and toffee. It is a tiny extra step with a huge payoff.

Multiple Kinds of Chocolate

The original NYT recipe uses both milk chocolate and dark chocolate. I used three types of chocolate: milk, dark and white chocolate. The chips give you that nostalgic cookie texture while the chopped chocolate melts into little pools throughout the dough. This combination keeps every bite interesting and guarantees maximum chocolate payoff.

Butterscotch and Toffee

The butterscotch flavor is already cozy and buttery but adding toffee bits takes everything into grownup territory. They melt slightly as the cookies bake, creating caramel pockets and chewy edges. Pair that with flaky salt on top and suddenly you have a salted butterscotch chocolate chunk cookie that hits all the sweet-salty buttons.

The Secret Ingredient Is Time

Here is the truth. These cookies are better if you let the dough rest. Six hours is the absolute minimum. Overnight is even better. Resting the dough allows the flour to hydrate and the flavors to deepen which gives you a richer, more caramel forward cookie. It is science. It is magic. It is worth it.

And because I never met a shortcut I did not love, I portion the dough and freeze it. That means I can bake off one cookie or twelve whenever the craving hits. Fresh salted butterscotch chocolate chunk cookies on demand is a lifestyle choice I fully support.

Some Other Dessert Recipes You Might Like:

• Z-Ma’s Oatmeal Cookies
• Four-Ingredient Key Lime Pie
• Sweet and Salty Peanut Butter Oreo Bars
• One Pot French Yogurt Cake
• Creamy Frozen Yogurt Bark
• The Best Dark Chocolate Cupcakes
• No Bake Peanut Butter Chocolate Oat Cups

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Salted Butterscotch Chocolate Chunk Cookies

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• Author: jzmcbride
• Total Time: 1 hour 15 minutes
• Yield: 18 -20 cookies

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Description

These salted butterscotch chocolate chunk cookies are my upgraded take on the famous NYT recipe. Brown butter, two types of chocolate, and toffee give them big flavor. Rest the dough for at least 6 hours and freeze extras so you can bake warm cookies on demand.

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Ingredients

• 1 1/4 cups salted butter

• Ice, as needed

• 1 tablespoon vanilla extract

• 3 1/2 cups all-purpose flour

• 1 1/2 teaspoons baking powder

• 1 1/4 teaspoons baking soda

• 1 1/4 packed cups dark brown sugar

• 3/4 cup granulated sugar

• 2 large eggs

• 6 ounces dark chocolate, coarsely chopped (about 1 cup)

• 6 ounces milk chocolate, coarsely chopped (about 1 cup)

• 1 1/2 cups store-bought toffee bits (or homemade toffee, cut into 1/2-inch pieces)

• Flaky sea salt, for finishing

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Instructions

1. In a medium saucepan, melt the butter over medium heat. Once it begins to bubble vigorously, cook for another 6 to 8 minutes, swirling occasionally, until the bubbles subside and turn into foam, and toasty brown flecks begin to float on the surface. Take off the heat and scrape the bottom of the pan. Pour the browned butter into a heatproof liquid measuring cup. Add a couple ice cubes (or a couple tablespoons of cold water) until you have 1 ¼ cups liquid. Add the vanilla extract, stir and set brown butter mixture aside to cool slightly.
2. In a medium bowl, whisk together the flour, baking powder and baking soda.
3. In a large bowl, whisk together both sugars and the brown butter mixture until well combined. Add the eggs one at a time, whisking thoroughly after each addition, until the mixture is very smooth, about 1 minute. Add the flour mixture to the brown butter mixture and mix to fully incorporate. Fold in both types of chopped chocolate and the toffee bits.
4. Using a ¼-cup cookie scoop or measuring cup, scoop mounds of dough (about 100 grams each) onto a baking sheet. Tightly wrap the baking sheet and refrigerate for at least 6 hours and up to 48 hours.
5. When ready to bake, heat the oven to 350 degrees with racks in the top and bottom thirds of the oven. Line 2 large rimmed baking sheets with parchment paper. Place 6 cookies onto each prepared sheet and bake for 18 to 20 minutes, moving the sheets between the racks and rotating them halfway through, until the cookies have spread slightly and their edges are golden.
6. Immediately sprinkle the tops of the cookies with flaky sea salt and let cool on the baking sheets for at least 10 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough on a single baking sheet. (You can also freeze the balls of dough and bake them for about 20 to 22 minutes.) Cookies will keep, covered at room temperature, for up to 3 days.

Notes

• You can freeze the dough in individual portions. Defrost it for at least 45 minutes before baking.

• Prep Time: 60 minutes
• Cook Time: 15 minutes
• Category: recipe
• Method: oven
• Cuisine: American