Chewy, buttery cookies loaded with sweet butterscotch chips and crunchy toffee bits. Crispy edges, soft centers, and irresistibly rich flavor in every bite.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and creamy, about 2 to 3 minutes.
Beat in eggs one at a time, then mix in vanilla extract until smooth.
In a separate bowl, whisk together flour, cornstarch, baking soda, and fine sea salt.
Add dry ingredients to the wet ingredients and mix on low just until a soft dough forms.
Fold in butterscotch chips, toffee bits, and pecans (if using). Chill dough for 20 minutes for thicker cookies (optional).
Scoop dough into 1.5 to 2 tablespoon portions and place 2 inches apart on prepared sheets.
Bake for 10 to 12 minutes, until edges are set and centers look slightly underdone. Do not overbake.
Cool on the sheet for 5 minutes, then transfer to a rack. Sprinkle with flaky sea salt while warm, if desired.
Notes
For extra butterscotch flavor, brown the butter first and let it cool slightly before mixing. Dough freezes well for up to 2 months; bake from frozen adding 1 to 2 minutes to the bake time.