# 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
# 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 without lumps.
03 - Mix in the egg and vanilla extract on low speed just until combined.
04 - Whisk together flour, baking soda, and salt in a separate bowl.
05 - Add dry mixture to the wet and mix just until incorporated, avoiding overmixing.
06 - Gently fold in butterscotch chips, semisweet chocolate chips, and walnuts if using.
07 - Drop dough onto baking sheets using a large ice cream scoop (1/4 cup for large cookies) or heaping tablespoon (2 tablespoons for medium cookies), spacing evenly. Optionally, press extra chips on top.
08 - Bake one sheet at a time until edges are lightly golden and tops are set: medium cookies 8–10 minutes, large cookies 10–13 minutes.
09 - Allow cookies to cool on the sheet for 5 minutes, then transfer to 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.
