Entirely Elizabeth

Place the unsalted butter into a shallow skillet or pan and melt over medium heat.
Continuously stir the melted butter and allow it to brown, about 3 to 5 minutes.
NOTE: The browned butter will have a nutty aroma, become dark yellow in color, and the sediments will settle and become brown.
Remove from heat and immediately pour the browned butter into a heat safe bowl to stop it from browning even more. Allow it to cool for 15 to 30 minutes before using.
Preheat oven to 350 °F and line baking sheets with silicone baking mats or parchment paper. Set aside.
To a small bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
To a large bowl add the slightly cooled browned butter, granulated sugar, and brown sugar. Whisk for 2 to 3 minutes until smooth and very well incorporated.
NOTE: Under whisking the browned butter and sugar will create a grainy textured cookie.
Add the egg and vanilla extract, whisk until smooth and well incorporated.


Add the dry ingredients (all-purpose flour, cornstarch, baking soda and salt). Fold together with a spatula until incorporated.
Add and fold in the semi-sweet chocolate chips and butterscotch chips.
NOTE: The dough will be slightly wet but not sticky at all.


Using your hands, roll 2 tablespoons of the cookie dough into balls. Place them on the prepared baking sheet and slightly press them down to form thick disks.
Bake for 7 to 9 minutes or until slightly golden brown around the edges.


Remove from the oven and allow the cookies to continue baking and cool on the baking sheet for 10 minutes.
OPTIONAL: Sprinkle with flaky sea salt while they are still warm.
Remove the Butterscotch Chocolate Chip Cookies and place them on a cooling rack to cool completely.