1-First Step: Preheat and Prep Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This setup ensures even baking and easy cleanup for soft chewy butterscotch chocolate chip cookies.

2-Second Step: Mix Dry Ingredients Whisk together 1 1/4 cups (165 g) all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 3/4 tsp salt, and 1/4 tsp ground cinnamon in a bowl. For gluten-free, swap to a 1:1 blend here. This dry mix gives structure.

3-Third Step: Brown and Cream Wet Ingredients Melt 1/2 cup (110 g) unsalted butter in a saucepan over medium heat, stirring until it turns golden and smells nutty (about 5 minutes) for that browned butter cookies magic. In a large bowl, cream the browned butter with 1/2 cup (100 g) packed brown sugar and 1/3 cup (75 g) granulated sugar for 3 minutes until light and thickened. Stir in 2 tsp vanilla extract and 1 large egg until smooth. For vegan, use flax egg; low-calorie folks can sub half the butter with applesauce.

4-Fourth Step: Combine and Fold in Chips Add the dry ingredients to the wet mix and stir until just combined, avoiding overmixing for tender texture. Fold in 3/4 cup (120 g) semisweet chocolate chips, 1/2 cup (90 g) butterscotch chips, and 1/4 cup (25 g) chopped pecans if using. This step packs in flavor bursts.

5-Fifth Step: Scoop and Bake Scoop dough with a 2-tablespoon scoop onto the tray, spacing 2-3 inches apart. Bake 10-12 minutes until edges are golden and centers pale. For eggless, note slight spread difference. Sprinkle flaky sea salt right away.

6-Final Step: Cool and Serve Cool on the sheet for 10 minutes, then transfer to a rack. Enjoy warm for gooey centers. Makes about 20 cookies.