Chewy cookies combining rich butterscotch, semisweet chocolate chips, and a sprinkle of flaky sea salt.
# Components:
→ 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 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 and line two baking sheets with parchment paper.
02 - In a large bowl, beat butter, brown sugar, and granulated sugar using an electric mixer on medium speed until smooth and creamy with no lumps.
03 - Add the egg and vanilla extract to the butter mixture and mix on low speed until just 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, avoiding overmixing.
06 - Gently fold in butterscotch chips, semisweet chocolate chips, and optional walnuts.
07 - Using a large ice cream scoop (¼ cup per large cookie) or heaping tablespoon (2 tablespoons for medium cookies), drop dough onto prepared baking sheets, spacing evenly. Optionally press extra chips onto dough tops.
08 - Bake one baking sheet at a time: medium cookies require 8–10 minutes; large cookies require 10–13 minutes. Cookies are done when edges are lightly golden and tops are set.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While warm, sprinkle with flaky sea salt.
10 - Store cookies in an airtight container at room temperature for up to 5 days.
