# Ingredient List:
→ 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
→ Add-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 the oven to 350°F and 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, ensuring no butter lumps remain.
03 - Add the egg and vanilla extract to the creamed mixture; mix briefly on low speed until evenly combined.
04 - Whisk together all-purpose flour, baking soda, and salt in a separate bowl.
05 - Add dry mixture to the wet ingredients, mixing just until incorporated to avoid overmixing.
06 - Gently fold in butterscotch chips, semisweet chocolate chips, and optional chopped walnuts.
07 - Using a large ice cream scoop (¼ cup per cookie) for large cookies or two tablespoons for medium-sized cookies, drop dough onto prepared sheets, spacing adequately. Optionally, press additional chips onto dough tops.
08 - Bake one sheet at a time: medium cookies for 8–10 minutes and large cookies for 10–13 minutes. Cookies are done when edges are lightly golden and tops are set.
09 - Allow cookies to cool on the baking sheet for five 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 five days.
