Preheat your oven to 350°F. Line a baking sheet with parchment and set aside.
In a small bowl, add your flour, salt, and baking soda. Stir together to mix.
150 g AP flour | ¾ tsp Sea salt | ¾ tsp Baking soda
In a large bowl or the bowl of your stand mixer with paddle attached, add your butter and sugars and cream together until light and fluffy. (2-4 minutes)
113 g Unsalted butter | 80 g Dark brown sugar | 50 g Granulated sugar
Add your egg and beat until emulsified into the sugar and butter.
1 large Egg
Add your vanilla and mix in.
1 tsp Vanilla
Add your dry ingredients into your wet and mix on low until just combined where no dry bits remain. Don't overmix.
Add your butterscotch chips, chocolate chips, and walnuts and mix into the cookie dough with a rubber spatula or wooden spoon.
85 g Butterscotch chips | 85 g Semi sweet chocolate chips | 56 g Chopped walnuts
Scoop your cookies onto your prepared baking sheet leaving a few inches between each.
Bake your cookies on the center rack of your oven for about 11 minutes. The edges should be golden and the center will be soft but set.
Remove from the oven and let sit on the pan for about 2-3 minutes before transferring to a wire rack. Sprinkle them with flaky salt while they cool.
Flaky sea salt
Store your cookies in an airtight container for 3-5 days. Enjoy!
