Irresistibly chewy sweets blending butterscotch, chocolate chips, and sea salt for a perfect sweet-and-salty bite.
# What You’ll Need:
→ Wet Ingredients
01 - ½ cup unsalted butter, at 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
# How to Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat the butter, brown sugar, and granulated sugar on medium speed until smooth and creamy, with no lumps remaining.
03 - Add the egg and vanilla extract; mix on low speed until just combined.
04 - Whisk together the flour, baking soda, and salt in a separate bowl.
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 walnuts if using.
07 - Using a ¼ cup scoop for large cookies or 2 tablespoons for medium, drop dough onto prepared sheets leaving space between each. Optionally press extra chips onto the tops.
08 - Bake one sheet at a time until edges are lightly golden and tops are set: 8–10 minutes for medium cookies, 10–13 minutes for large cookies.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. While warm, sprinkle with flaky sea salt.
10 - Store cooled cookies in an airtight container at room temperature for up to 5 days.
