Big fan over here of that perfect blend of sweet and salty. And these cookies bring a little bit of both.
1 cup butter
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon coarse sea salt
1 1/2 cups light brown sugar
2 teaspoons vanilla
3/4 cup butterscotch chips
3/4 cup mini semi-sweet chocolate chips
1 cup coarsely chopped pretzels
optional – flaked sea salt
Preheat the oven to 350°F. If you want to save a little on clean up later, line your cookie sheet with parchment paper.
In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once the butter starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Trust me, there is going to be a moment of "I'm burning this butter, but the foam goes away" - I promise. Remove the pan from the heat and allow the butter to cool for 20 minutes.
In a large bowl whisk together the flour, baking soda, and sea salt.
Add the brown sugar, eggs and vanilla into the cooled butter in the saucepan and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a rubber spatula until the dough comes together.
Stir in the butterscotch chips, chocolate chips and pretzels.
Using a cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 10 minutes, or until the edges are lightly golden.
Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely. For a little extra, add the flaked sea salt on top while the cookies are cooling.
Original Recipe: Click here