1-Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and promote even baking.

2-In a small bowl, whisk together the 1⅔ cups (210g) all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon kosher salt.

3-In a large bowl, beat the ½ cup (113g) softened unsalted butter, ½ cup (107g) packed light brown sugar, and ¼ cup (50g) granulated sugar for 2 minutes until smooth.

4-Add the 1 large egg and 1 teaspoon pure vanilla extract to the butter mixture; mix until fully combined.

5-Gradually add the flour mixture to the wet ingredients, beating just until combined. Then, stir in the 1 cup (170g) butterscotch chips.

6-Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them a few inches apart.

7-Sprinkle flaky finishing salt lightly over each dough ball.

8-Bake for 9-11 minutes, until the edges are light golden brown and the centers are slightly underdone.

9-Remove cookies from the oven. Optionally, press a few extra butterscotch chips onto the tops immediately.

10-Let cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely. They will firm up as they cool.