|350 g||brown sugar|
|200 g||butterscotch chips|
|2 tsp||baking soda|
|¼ tsp||ground cinnamon|
|170 g||unsalted butter|
|1 tsp||vanilla extract|
Preheat oven to 175°C/350°F. Line a baking sheet with parchment paper. Mix together flour, baking soda, starch, cinnamon, and salt in a bowl. Set aside.
Add butter and brown sugar to the bowl of a stand mixer and beat on medium speed until light and fluffy, approx. 3 min. Turn off mixer and scrape down the sides of the bowl using a rubber spatula. Add egg and vanilla extract and beat on medium speed until combined.
Turn speed down to low, slowly add flour mixture, and mix until incorporated. Stir in butterscotch chips.
Using a spoon or ice cream scoop, form dough into tablespoon-sized balls. Roll balls in remaining brown sugar and place on a parchment-lined baking sheet approx. 5-cm/2-inch. apart. Transfer to preheated oven and bake for approx. 10 min. at 175°C/350°F., or until lightly browned around the edges. Remove from oven and let cool for 2 min., then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.