1-Preheat and Prep Your Ingredients: Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This step ensures even baking and easy cleanup. Have all ingredients measured and ready; make sure the butter is melted and cooled slightly for smooth mixing. For best results with Butterscotch Chocolate Chip Cookies, room-temperature ingredients help blend evenly.

Measure the dry ingredients first since they form the base. Whisk together 1 1/4 cup (165g) all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 3/4 teaspoon salt, and 1/4 teaspoon cinnamon in a medium bowl. This mixture provides structure and flavor, setting the foundation for your cookies.

2-Cream the Wet Ingredients: In a large bowl, cream 1/2 cup (110g) melted unsalted butter with 1/2 cup (100g) packed light or dark brown sugar and 1/3 cup (75g) granulated sugar. Mix on medium-high speed until light and thick, about three minutes, to create a fluffy base. Add 2 teaspoons vanilla extract and 1 large egg, beating until smooth for that rich taste in your Butterscotch Chocolate Chip Cookies.

This creaming step is crucial for texture, incorporating air that makes the cookies chewy. Once mixed, gently fold in the dry ingredients until just combined to avoid overworking the dough.

3-Add Mix-Ins and Bake: Fold in 3/4 cup (120g) semisweet chocolate chips, 1/2 cup (90g) butterscotch chips, and 1/4 cup (25g) chopped pecans if using. Use a rubber spatula for even distribution, enhancing the flavor profile of these Butterscotch Chocolate Chip Cookies. Scoop the dough using about two tablespoons per cookie, spacing them a few inches apart on the baking sheet.

Bake for 10 to 12 minutes until the edges are golden brown and the centers look pale and puffed. Sprinkle with flaky sea salt right after baking for a savory contrast, then cool on a rack for about 10 minutes. This recipe yields approximately 15 cookies, with prep time of 20 minutes, cook time of 12 minutes, and total time of 32 minutes.