# Components:
→ Wet Ingredients
01 - ½ cup unsalted butter, chilled or room temperature
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 - Preheat the 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 on medium speed until smooth and creamy, free of butter lumps.
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 - Gradually 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 large ice cream scoop (¼ cup per large cookie) or heaping tablespoon (2 tablespoons per medium cookie), drop dough onto prepared sheets, spacing evenly. Optionally press extra chips on top.
08 - Bake one tray at a time. For medium cookies (2 tbsp dough), bake 8–10 minutes. For large cookies (¼ cup dough), bake 10–13 minutes. Cookies are done when edges are lightly golden and tops are set.
09 - Allow cookies to cool on baking sheet for 5 minutes; transfer to wire rack. While warm, sprinkle with flaky sea salt.
10 - Store in an airtight container at room temperature up to 5 days.
