Butterscotch Cookies

Begin by making the brown butter. Place the butter in a saucepan over medium heat and let it melt. Continue cooking until it begins to foam. Watch closely and stir often. The butter is ready when the milk solids at the bottom turn golden brown and release a rich, nutty aroma. Remove from the heat right before it starts to burn, and let it cool to room temperature.

Using an electric hand mixer, cream the room-temperature brown butter with both types of sugar for a few minutes, until the mixture becomes fluffy.

Next, mix in the room-temperature egg and continue whipping for about a minute, until fully incorporated and smooth.

Using a rubber spatula, gently fold the sifted dry ingredients (flour, salt, and baking soda) into the wet mixture. Mix only until the ingredients are just combined, being careful not to overmix.

Fold in the butterscotch chips, reserving a small handful to add on top of the cookies just before baking, and then again, halfway through baking.

Line two baking sheets with parchment paper. Divide the dough into 10–12 equal portions using a digital scale or an ice cream scoop. Arrange the dough balls on the prepared sheets, leaving enough space between them for spreading. For the best results, bake no more than 5–6 cookies at a time.

Chill the cookie dough in the refrigerator for one hour. Near the end of the chilling time, preheat the oven to 350°F (175°C), no fan.

Press a few more butterscotch chips onto the surface of the dough just before baking, then bake at 350°F (175°C) for a total of 15 minutes: bake for 10 minutes first, add the remaining butterscotch chips on top, then continue baking for another 5 minutes.

If the cookies have spread slightly during baking, use a round cookie cutter to gently swirl around each cookie immediately after removing them from the oven to help shape the edges neatly.

Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool.

Storage: Once completely cooled, store the cookies in an airtight container at room temperature for up to 4–5 days. Keep them in a cool, dry place away from direct sunlight to maintain their texture and flavor.Freezing: To freeze unbaked cookie dough, shape it into balls and place them on a parchment-lined tray. Freeze until solid, then transfer to a freezer-safe bag or container for up to 2 months. Bake directly from frozen, adding 1–2 extra minutes to the baking time. For baked cookies, allow them to cool completely before freezing. Place parchment paper between layers to prevent sticking, and store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.