Chewy cookies blending butterscotch, chocolate chips, and a sprinkle of sea salt for balanced sweetness.
# Components:
→ Wet Ingredients
01 - ½ cup unsalted butter, chilled or room temperature
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 oven to 350°F. Line two baking sheets with parchment paper.
02 - Using an electric mixer on medium speed, beat butter with brown and granulated sugars until smooth and creamy without lumps.
03 - Add egg and vanilla extract; mix on low speed until just combined.
04 - In a separate bowl, whisk together flour, baking soda, and salt.
05 - Add dry ingredients to wet and mix until just incorporated, avoiding overmixing.
06 - Gently fold butterscotch chips, chocolate chips, and optional walnuts into the dough.
07 - Using a large ice cream scoop (¼ cup dough for large cookies) or heaping tablespoon (2 tablespoons for medium cookies), drop dough onto prepared sheets, spacing each dollop. Optionally press additional chips on top.
08 - Bake one sheet at a time: 8–10 minutes for medium cookies, 10–13 minutes for large cookies. Cookies are done when edges are lightly golden and tops just set.
09 - Cool cookies on baking sheet for 5 minutes, then transfer to 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.
