Preparation Steps

• In a medium saucepan, melt the butter over medium heat. Bring it to a boil, then swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from heat and let cool for 20 minutes.
• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking soda, and coarse sea salt. Set aside.
• Add the brown sugar, eggs, and vanilla extract to the cooled browned butter in the saucepan. Stir to combine. Pour this mixture into the bowl with the dry ingredients. Stir with a rubber spatula or wooden spoon until the dough comes together.
• Stir in the butterscotch chips, semi-sweet chocolate chips, and chopped pretzels.
• Using a medium cookie scoop (about 2 tablespoons), drop dough 2 inches apart onto the prepared baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
• Let cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
• If desired, sprinkle with a tiny pinch of flaked sea salt on top of the cookies while they are still warm.