# 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
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Beat butter, brown sugar, and granulated sugar with an electric mixer on medium speed until smooth and creamy, with no butter lumps remaining.
03 - Add egg and vanilla extract to the mixture and blend on low speed until just combined.
04 - In a separate bowl, whisk together flour, baking soda, and salt.
05 - Add dry ingredients into the wet mixture and mix until just incorporated, avoiding overmixing.
06 - Gently fold in butterscotch chips, chocolate chips, and optional walnuts.
07 - Using a large ice cream scoop (1/4 cup for large cookies) or heaping tablespoon (2 tablespoons for medium cookies), drop dough onto prepared baking sheets, leaving space between each.
08 - Bake one sheet at a time. For medium cookies, bake 8–10 minutes; for large cookies, bake 10–13 minutes. Edges should be lightly golden and tops set.
09 - Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely. While warm, sprinkle with flaky sea salt.
10 - Store in airtight container at room temperature for up to 5 days.
