1. Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.

2. Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer set to medium speed to cream together the butter, granulated sugar, and brown sugar. Beat until the mixture is smooth, and no chunks of butter remain. This step is crucial for achieving a soft, chewy texture.

3. Add Wet Ingredients

Mix in the egg and vanilla extract at low speed until well incorporated. Be careful not to overmix, as this could affect the texture of the cookies.

4. Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the dough light and tender.

5. Fold in the Chips

Gently fold in the butterscotch chips, chocolate chips, and any optional add-ins like walnuts. Again, mix just until the chips are evenly distributed.

6. Portion the Dough

Use a small or large ice cream scoop (or a heaping tablespoon) to drop portions of dough onto the prepared baking sheets. Space them 2 inches apart to allow room for spreading. For added appeal, press a few extra chips onto the tops of the dough balls.

7. Bake to Perfection

Bake one sheet at a time:

• For medium-sized cookies (2 tablespoons of dough), bake 8-10 minutes.
• For large cookies (¼ cup of dough), bake 10-13 minutes.

The cookies are ready when the edges are lightly browned, and the tops feel firm to the touch.

8. Cool and Sprinkle

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. While they’re still warm, sprinkle sea salt over the tops for that signature sweet-and-salty flavor profile.