Butterscotch Cookies

Instructions

1. Brown the butter: Melt butter in a saucepan over medium heat, stirring, until it foams and the milk solids turn golden brown and smell nutty, about 5–7 minutes. Pour into a mixing bowl and let cool to room temperature (or until solidified slightly but still pliable).
2. Beat cooled brown butter with brown sugar and white sugar using a hand mixer until creamy and fluffy, about 2–3 minutes.
3. Add egg and vanilla extract and beat until combined.
4. Sift together flour, baking soda, and salt. Using a rubber spatula, fold dry ingredients into wet until just combined. Do not overmix.
5. Fold in butterscotch chips.
6. Cover dough and refrigerate for at least 1 hour (up to 24 hours).
7. Preheat oven to 175°C / 350°F. Line a baking sheet with parchment paper.
8. Scoop dough into balls (about 2 tbsp each) and place on the prepared sheet, spaced 5cm/2 inches apart.
9. Bake for 10–12 minutes until edges are golden but centers look slightly underdone.
10. Let cool on the baking sheet for 5 minutes (they firm up as they cool). Sprinkle with flaky sea salt if desired.