Preheat your oven to 375°F (190°C).

In a large microwave-safe bowl, melt the cold, unsalted butter in the microwave for about 45 seconds.

Stir in both the white and brown sugars until well combined. Add the vanilla extract and slightly beaten eggs, mixing until smooth.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, stirring gently until a cohesive dough forms.

Carefully fold in the butterscotch chips, ensuring they are evenly distributed throughout the dough.

Scoop about 2 tablespoons of dough and place it on ungreased cookie sheets, keeping them about 2 inches apart.

Bake for approximately 9 minutes until slightly golden at the edges and soft in the center.

Let the cookies cool on the pan for a few minutes before transferring them to a wire rack to cool completely.

Melt the chocolate according to package instructions and coat the bottoms of each cookie with it on a silicone mat.

Allow the chocolate to set for about 20 minutes before serving.