Instructions

• Preheat the oven to 350°F. Line a large baking sheet with a Silpat baking mat or parchment paper and set it aside.
• In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon ground cinnamon. Set the dry mixture aside.
• In the bowl of an electric stand mixer, combine 3/4 cup unsalted butter (at room temperature) and 1 1/4 cups dark brown sugar. Beat on medium speed until the mixture is light and fluffy, about 3 minutes.
• Stop the mixer and scrape down the sides and bottom of the bowl with a spatula. Add 1 large egg and 1 teaspoon vanilla extract, then beat on medium speed just until combined.
• With the mixer running on low speed, slowly add the reserved dry ingredients and mix only until just combined (do not overmix).
• Transfer the dough to a mixing bowl and fold in 1 cup butterscotch chips until evenly distributed.
• Using a spoon or a cookie scoop, form tablespoon-sized balls of dough. Roll each ball in the extra dark brown sugar for rolling cookies (about 1/2 cup total).
• Place the rolled dough balls on the prepared baking sheet, spaced about 2 inches apart.
• Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly browned. Avoid overbaking—the centers should still be soft.
• Remove the baking sheet from the oven and let the cookies cool on the pan for 2 minutes. Then transfer the cookies to a wire cooling rack and cool completely.
• Store completely cooled cookies in an airtight container for up to 4 days.