# 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
# Method:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar until smooth and creamy with no lumps.
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 the dry mixture into the wet ingredients and stir until just incorporated, avoiding overmixing.
06 - Gently fold butterscotch chips, semisweet chocolate chips, and walnuts (if using) into the dough.
07 - Scoop dough using a large ice cream scoop (¼ cup for large cookies) or tablespoon (2 tablespoons for medium cookies), placing dough onto baking sheets spaced apart. Optionally press extra chips onto tops.
08 - Bake one sheet at a time: medium cookies (2 tbsp dough) for 8–10 minutes; large cookies (¼ cup dough) for 10–13 minutes. Cookies are done when edges are lightly golden and tops are set.
09 - Let cookies cool on baking sheet for 5 minutes, transfer to wire rack to cool completely, and while warm sprinkle with flaky sea salt.
10 - Store cooled cookies in an airtight container at room temperature for up to 5 days.
