¾cup(170 g) unsalted butter, melted and slightly cooled
¾cup(150 g) packed light brown sugar
½cup(100 g) granulated sugar
1large egg, room temperature
1egg yolk, room temperature
2teaspoonspure vanilla extract
1 ¼cups(220 g) butterscotch chips
Sea salt, optional
Instructions
In a large bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat melted butter, brown sugar and sugar until light in color, about 3 minutes. Mix in egg, egg yolk and vanilla. Scrape down the bottoms and sides of the bowl as necessary.
Add dry ingredients to wet ingredients and mix until combined (don’t over mix). Stir in the butterscotch chips by hand.
Cover the bowl and chill for at least 2 hours (ideally overnight).
Preheat oven to 350℉. Line a baking sheet with parchment paper.
Use a medium cookie scoop to scoop the dough. If it is too firm to scoop, let it sit at room temperature for 10 to 15 minutes. Roll the dough into balls and place 2 inches apart on the prepared baking sheet.
Bake cookies at 350℉ for 10 to 12 minutes or until the edges are set and centers are soft. Cool on the pan for a few minutes and add a sprinkle of sea salt if desired. Then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 5 days.Freeze dough for up to 3 months. Defrost in the refrigerator before scooping and baking.