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1
Position rack in the center of oven; preheat oven to 350; lightly butter a large baking sheet and set aside.
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2
In a bowl, whisk flour, baking soda, and salt together; set aside.
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3
Cut butter into 1-inch pieces; place butter pieces with butterscotch chips in the top half of a double boiler set over about 2 inches of simmering water.
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4
Stir constantly until about 3/4 melted; then remove from the heat and continue stirring until completely melted.
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5
Transfer melted mixture to a large bowl; cool for 5 minutes.
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6
Beat the brown sugar into the melted butterscotch mixture, using an electric mixer at medium speed, for 1 minute.
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7
Beat in the eggs one at a time, making sure the first is fully incorporated before adding the second.
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8
Scrape down the sides of the bowl and beat in the vanilla until smooth.
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9
Add the flour mixture and beat at low speed just until soft, crumbly pieces of dough form, not until the mixture gathers into a ballthe dough will be quite thick and oily.
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10
Beat in the chocolate chips at low speed, just until incorporated (you may also stir them in with a wooden spoon).
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11
Roll by tablespoonfuls into 1-inch balls; place on baking sheet 2-inches apart.
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12
Flatten each ball slightly with your fingers just until the sides begin to crack.
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13
Bake for 12 minutes; use an oven mitt or a hot pad to hold on to the baking sheet, then give it two or three hard raps against the oven rack to make the cookies fall.
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14
Bake for about 1 more minute, or until the cookies are flat and crackly but somewhat soft to touch.
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15
Cool on baking sheet for 2 minutes; transfer to wire rack to cool completely.
