Preheat your oven to 375°F (190°C) and prepare your baking sheets by lining them with parchment paper.

In a microwave-safe bowl, melt ½ cup of butter for about 45 seconds and let it cool slightly.

Stir together the melted butter with ½ cup of white sugar and ½ cup of brown sugar until well combined.

Mix in 1 teaspoon of vanilla extract and add 2 slightly beaten eggs, whisking until blended.

In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt, then gradually add to the wet ingredients.

Fold in 1 cup of butterscotch chips until evenly distributed.

Drop about 2 tablespoons of cookie dough onto the baking sheets, leaving 2 inches between each.

Bake for about 9 minutes, until edges are lightly golden and centers look slightly underbaked.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Melt 1 cup of chocolate in 30-second intervals until smooth and coat the bottom of each cooled cookie.

Allow the coated cookies to sit at room temperature for about 20 minutes until the chocolate has hardened.