Best Ever Butterscotch Chocolate Chip Cookie with Sea Salt

Instructions:

1. Brown the butter. Place the butter in a heavy bottomed saucepan over medium heat. Melt, then continue cooking while whisking constantly until it reaches a rich mahogany color and smells like toasted hazelnuts. Note: This usually takes about 5-8 minutes after melting. Immediately transfer to a heat proof bowl and cool for 15 minutes.
2. Cream the fats. Combine the cooled browned butter with dark brown sugar and granulated sugar. Beat using a stand mixer until well combined and slightly aerated. Mix until the mixture looks like wet sand.
3. Emulsify the liquids. Add eggs one at a time, followed by the vanilla bean paste. Beat well after each addition until the mixture is smooth and glossy.
4. Whisk dry ingredients. In a separate bowl, whisk together the flour, baking soda, and fine sea salt.
5. Combine the dough. Gradually add the dry ingredients to the wet ingredients. Mix until no streaks of white flour remain.
6. Fold in mix ins. Fold in the butterscotch chips and dark chocolate chunks by hand. Note: Hand folding prevents the chips from breaking or the dough from over mixing.
7. Cover the dough and refrigerate for a minimum of 2 hours. This hydration period is critical for texture and flavor development.
8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
9. Using a #20 scoop (approx. 3 tablespoons), portion the chilled dough onto the sheets, spacing them 3 inches apart.
10. Bake for 9-11 minutes or until the edges are golden brown and crisp but the centers remain slightly soft. Immediately sprinkle with flaky sea salt while warm.