Ingredients:

  • 1 cup (2 sticks) unsalted butter, for browning
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
  • Flaky sea salt, for finishing

Instructions:

  1. Brown the butter: Melt the butter in a heavy-bottomed saucepan over medium heat. Continue cooking, swirling often, until milk solids brown and the butter smells nutty. Immediately pour into a heatproof bowl to cool slightly (about 15 minutes).
  2. Cream Sugars: In a large bowl, combine the slightly cooled brown butter with both the brown and granulated sugars. Beat on medium speed until light and fluffy (about 3–4 minutes).
  3. Incorporate Wet Ingredients: Beat in the eggs one at a time until just combined. Stir in the vanilla extract. Scrape down the bowl.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Mix Dough: Gradually add the dry ingredients to the wet ingredients on low speed until just combined. Do not overmix.
  6. Fold in Chips: Gently fold in the semi-sweet chocolate chips and the butterscotch chips using a spatula.
  7. Chill the Dough: Cover the bowl tightly and refrigerate for a minimum of 1 hour (ideally 2–4 hours, or even overnight) to ensure the best chewy texture.
  8. Preheat & Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  9. Scoop & Bake: Scoop dough balls (about 2 tablespoons each) onto the prepared sheets, leaving plenty of space between them. Lightly press a few extra chips onto the top of each mound.
  10. Bake for 10–13 minutes, rotating the sheets halfway through. Cookies should look slightly golden on the edges but still soft in the centre.
  11. Rest & Salt: Remove from the oven. Immediately sprinkle the tops with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.