cashew-butterscotch cookies
cookie dough based off of Jacques Torres cc cookie recipe

2 cups cake flour
1 2/3 cups bread flour
1 1/4 ts baking soda
1 1/2 ts baking powder
1 1/2 ts coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 cup light brown sugar, loose pack
1 cup granulated sugar
2 large eggs
1 ½ ts natural vanilla extract
1 cup butterscotch chips or chunks
1 ¼ cups salted, roasted cashews

Sea salt for gently sprinkling tops of cookie dough balls, optional

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. 
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. 

By hand, add in the butterscotch chips and cashews.
Cover dough with plastic wrap and refrigerate for a few hours or overnight. 

When ready to bake, preheat oven to 350 degrees.
Line a baking sheet with parchment paper or a nonstick baking mat. 
I scooped out about oversized tablespoon dough balls, and kept them as balls; did NOT press them flat. 
Sprinkle cookie balls lightly with sea salt, making sure to push the salt into cookie dough. (this is an optional, but wonderful step) 
Bake about 18-22 minutes or until center is not jiggly and edges are LIGHT golden brown. 

Makes about 30-33 cookies.