Chewy treats blending rich butterscotch, chocolate chips, and a sprinkle of sea salt for flavor contrast.
# What You'll Need:
→ Wet Ingredients
01 - 1/2 cup unsalted butter, at room temperature or chilled
02 - 1/4 cup packed brown sugar
03 - 1/2 cup granulated sugar
04 - 1 large egg
05 - 1 teaspoon vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt
→ Mix-Ins
09 - 1 cup butterscotch chips
10 - 1 cup semisweet chocolate chips
11 - 1/2 cup chopped walnuts (optional)
→ Finishing
12 - Flaky sea salt for sprinkling
# Cooking Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat butter, brown sugar, and granulated sugar with an electric mixer at medium speed until smooth and creamy, ensuring no lumps remain.
03 - Add the 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 the wet mixture and stir until just incorporated; avoid overmixing.
06 - Gently fold in butterscotch chips, semisweet chocolate chips, and optional walnuts.
07 - Using a 1/4 cup scoop for large cookies or 2 tablespoons for medium-sized, drop dough onto prepared sheets, spacing evenly. Optionally press a few extra chips onto dough tops.
08 - Bake one sheet at a time: medium cookies for 8–10 minutes, large cookies for 10–13 minutes, until edges are lightly golden and tops are just set.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring 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.
