Description
A golden-crusted, gooey-centered cookie blending butterscotch and chocolate with warm cinnamon and pecan crunch. Perfect for quick weeknights or festive baking.
Ingredients
All-purpose flour 1 1/4 cup (165g)
Baking soda 1/2 tsp
Baking powder 1/2 tsp
Salt 3/4 tsp
Cinnamon 1/4 tsp
Unsalted butter (halal-certified) 1/2 cup (110g), melted
Brown sugar (light/dark) 1/2 cup (100g), packed
Granulated sugar 1/3 cup (75g)
Vanilla extract (non-alcoholic) 2 tsp
Egg 1 large
Semisweet chocolate chips 3/4 cup (120g)
Butterscotch chips 1/2 cup (90g)
Chopped pecans 1/4 cup (25g) or walnuts
Flaky sea salt to taste
Instructions
Preheat oven to 350°F (175°C)
Whisk flour, baking soda, baking powder, salt, and cinnamon in a bowl
In a separate bowl, mix melted butter, brown sugar, granulated sugar, and vanilla
Beat in egg until smooth
Fold dry ingredients into wet mixture; stir in chocolate and butterscotch chips
Fold in chopped nuts
Chill dough 30 minutes
Scoop 1.5-inch balls, place on parchment-lined sheets
Sprinkle sea salt on top
Bake 10-12 minutes until edges are golden
Notes
For gluten-free: Use oat flour
Vegan option: Substitute vegan butter and flax egg
Store in airtight container for up to 5 days
Chilling dough ensures better texture
- Prep Time: 10
- Cook Time: 12
- Category: BAKING
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg