In a medium saucepan over medium heat, melt the butter. Bring it to a boil, and stir constantly until the butter turns a deep amber color.
1 cup Unsalted butter
Let the browned butter cool for at least 20 minutes.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper
In a medium bowl whisk together the flour, salt, and baking soda.
2 1/4 cups All-purpose flour, 1 tsp Sea salt, 1 tsp Baking soda
In a large bowl stir together the cooled butter, sugars, eggs, and vanilla extract. Fold in the dry ingredients until just a small amount of dry flour remains.
1 1/4 cup Dark brown sugar, 1/4 cup Granulated sugar, 1 large Egg, 1 large Egg yolk, 2 tsp Vanilla extract
Fold in the white chocolate, butterscotch chips, and pretzels.
1/2 cup White chocolate chips, 1/2 cup Butterscotch chips, 1/2 cup Pretzel pieces
With a 2 tablespoon sized cookie scoop, form balls with the dough. Place onto parchment lined baking sheets 2" apart. Sprinkle the tops of the cookie dough balls with a pinch of sea salt.
Sea salt
Bake the cookies for approximately 9-12 minutes or until golden brown. DO NOT OVER BAKE.
Let cool for 3 minutes before transferring to cooling rack.