# Components:
→ 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
# Directions:
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 - Mix in the egg and vanilla extract on low speed until just combined.
04 - Whisk together flour, baking soda, and salt in a separate bowl.
05 - Add dry ingredients to the wet mixture and stir until just incorporated without overmixing.
06 - Gently fold in butterscotch chips, semisweet chocolate chips, and walnuts if using.
07 - Drop dough onto prepared sheets using a large ice cream scoop (1/4 cup per large cookie) or heaping tablespoon (2 tablespoons for medium cookies), spacing cookies apart. Press extra chips on top if desired.
08 - Bake one sheet at a time: medium cookies (2 tbsp dough) for 8–10 minutes, large cookies (1/4 cup dough) for 10–13 minutes until edges are lightly golden and tops set.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While still warm, sprinkle with flaky sea salt.
10 - Store cooled cookies in an airtight container at room temperature for up to 5 days.
