Chewy cookies combining butterscotch, chocolate chips, and a sprinkle of flaky sea salt for a balanced flavor.
# Required Ingredients:
→ Wet Ingredients
01 - ½ cup unsalted butter, softened or straight from fridge
02 - ¼ cup packed brown sugar
03 - ½ cup granulated sugar
04 - 1 large egg
05 - 1 teaspoon 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
# Preparation Steps:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large bowl, beat butter, brown sugar, and granulated sugar with an electric mixer at medium speed until smooth and creamy without lumps.
03 - Add egg and vanilla extract to the creamed mixture and blend on low speed until just combined.
04 - Whisk together flour, baking soda, and salt in a separate bowl.
05 - Add dry ingredients to the wet mixture and stir until just incorporated, taking care not to overmix.
06 - Gently fold in butterscotch chips, semisweet chocolate chips, and optional walnuts.
07 - Use a large ice cream scoop (¼ cup) for large cookies or a heaping tablespoon (2 tablespoons) for medium cookies to drop dough onto prepared sheets, spacing adequately. Optionally press extra chips on top.
08 - Bake one sheet at a time: medium cookies for 8–10 minutes, large cookies for 10–13 minutes. Cookies are ready when edges are lightly golden and tops just set.
09 - Let cookies cool on the baking 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 for up to 5 days.
