Chewy cookies featuring butterscotch chips, semisweet chocolate, and a hint of sea salt for balanced sweetness.
# 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
# Directions:
01 - Set oven temperature to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat butter, brown sugar, and granulated sugar using an electric mixer at medium speed until smooth and creamy without lumps.
03 - Add the egg and vanilla extract to the mixture and blend on low speed until just combined.
04 - Whisk together all-purpose flour, baking soda, and salt in a separate bowl.
05 - Gently fold the dry ingredients into the wet mixture until just incorporated to avoid overmixing.
06 - Fold in butterscotch chips, semisweet chocolate chips, and optional walnuts gently into the dough.
07 - Use a large ice cream scoop (¼ cup) for large cookies or a heaping tablespoon (2 tablespoons) for medium cookies to drop dough evenly spaced onto prepared sheets. 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, tops just set.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely. While warm, sprinkle with flaky sea salt.
10 - Store cooled cookies in an airtight container at room temperature up to five days.
