# Components:
→ 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
# Directions:
01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Beat butter, brown sugar, and granulated sugar with an electric mixer at medium speed until smooth and creamy, ensuring no butter lumps remain.
03 - Add egg and vanilla extract; mix on low speed until just combined.
04 - In a separate bowl, whisk flour, baking soda, and salt until evenly blended.
05 - Add dry ingredients to the wet mixture, stirring until just incorporated to avoid overmixing.
06 - Gently fold in butterscotch chips, chocolate chips, and optional walnuts.
07 - Scoop dough using a ¼ cup measure for large cookies or 2 tablespoons for medium ones; place mounds on prepared sheets spacing adequately. Optionally, press a few chips onto tops.
08 - Bake one sheet at a time: 8–10 minutes for medium cookies, 10–13 minutes for large. Cookies are done when edges turn lightly golden and tops set.
09 - Allow cookies to cool on baking sheets 5 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.
