Chewy cookies with butterscotch, chocolate chips, and a touch of sea salt for a perfect balance of flavors.
# What You Need:
→ Wet Ingredients
01 - ½ cup unsalted butter, room temperature or chilled
02 - ¼ cup packed brown sugar
03 - ½ cup granulated sugar
04 - 1 large egg
05 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
06 - 1½ cups all-purpose flour
07 - 1 teaspoon baking soda
08 - ½ teaspoon salt
→ Mix-Ins
09 - 1 cup butterscotch chips
10 - 1 cup semisweet chocolate chips
11 - ½ cup chopped walnuts (optional)
→ Finishing
12 - Flaky sea salt for sprinkling
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat butter, brown sugar, and granulated sugar on medium speed until smooth and creamy, with no lumps.
03 - Add the egg and vanilla extract to the creamed mixture and mix on low speed just until combined.
04 - In a separate bowl, whisk together the flour, baking soda, and salt.
05 - Add the dry ingredients to the wet mixture and stir until just incorporated; avoid overmixing.
06 - Gently fold in butterscotch chips, chocolate chips, and optional walnuts.
07 - Drop dough onto prepared sheets using a large ice cream scoop (¼ cup for large cookies) or heaping tablespoon (2 tablespoons for medium size), spacing them apart. Optionally press some extra chips onto each mound.
08 - Bake one sheet at a time: medium cookies for 8–10 minutes, large cookies for 10–13 minutes. Cookies are done when edges are lightly golden and tops are just set.
09 - Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. While warm, sprinkle with flaky sea salt.
10 - Store cooled cookies in an airtight container at room temperature up to five days.
