Chewy cookies with rich butterscotch, chocolate chips, and a sprinkle of sea salt for perfect flavor balance.
# What You Need:
→ Wet Ingredients
01 - ½ cup unsalted butter, chilled or at 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
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until smooth and creamy with no 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 - Gently add dry ingredients to wet mixture; mix until just incorporated without overmixing.
06 - Carefully fold in butterscotch chips, semisweet chocolate chips, and optional walnuts.
07 - Using a large ice cream scoop (¼ cup dough for large cookies) or a heaping tablespoon (2 tablespoons for medium cookies), drop dough onto prepared sheets, spacing cookies evenly. Optionally press extra chips on top.
08 - Bake one sheet at a time: medium cookies (2 tablespoons dough) for 8–10 minutes; large cookies (¼ cup dough) for 10–13 minutes. Cookies are done when edges turn lightly golden and tops are set.
09 - Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack. While warm, sprinkle with flaky sea salt.
10 - Store cooled cookies in an airtight container at room temperature for up to five days.
