A generous dusting of Maldon sea salt gives these treats from TV chef Nora Singley their irresistible flavor.
The Martha Stewart Show, December 2011
cups all-purpose flour
teaspoons coarse salt
teaspoons baking soda
sticks unsalted butter, room temperature
cups packed dark-brown sugar
cup granulated sugar
tablespoon pure vanilla extract
cup butterscotch chips
cups toffee bits
cups coarsely chopped toasted pecans
Maldon sea salt, for sprinkling
Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside. In a medium bowl, whisk together flour, salt, and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars until light and fluffy, about 5 minutes. Beat in eggs and vanilla. With mixer on low, gradually add flour mixture; do not overmix. Add butterscotch chips, toffee bits, and pecans; mix just to combine. Using a 2-inch (2-ounce) ice-cream scoop, place scoops of dough on prepared baking sheets, spacing 2 inches apart. Pat tops of cookie domes flat and sprinkle with sea salt. Transfer baking sheets to oven and bake until golden but still soft in the center, about 12 minutes. Transfer cookies to a wire rack to cool.