Have you ever had butterscotch chips? I had never had them until I made these cookies. I’ve been deprived my whole life! If you’ve never had butterscotch chips, please, go buy a bag. I’m telling you this as a friend! If you’re already a butterscotch-chip-lover, let’s hang out soon. Oh, and in case you were wondering, brown butter only makes the butterscotch flavor better 🙂
Normally, I wouldn’t encourage you to use just one kind of chocolate when you could use two, but I really couldn’t tell the difference between the semisweet chocolate and the dark chocolate chips. There were so many crowded together that they all just tasted chocolate-y. That’s not a bad thing, but I think you could get away with just using one kind of chip if you didn’t feel like buying two different kinds and having two open bags. Someone suggested making these with white chocolate and dark chocolate. I’ve never tried that, but it sounds good.
P.S. When I brown butter, I like to swirl the pan slowly and continuously once the butter is mostly melted. It’s a little hard on the wrist, but I’ve never had a problem with the butter burning.