In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt, and set aside.

In a medium bowl, stir together the melted butter, milk, and vanilla extract.

Stir in the sugar and brown sugar until well combined. Then add in the egg, and again stir until the mixture is combined and the egg is no longer visibly showing any streaks. Add in the dry ingredients, and mix until you’ve got a thick dough formed. Then, finally add in the chopped chocolate and butterscotch chips, optionally reserving a little bit to press into the top of the cookies.

On a small baking sheet or plate lined with parchment paper, scoop your cookie dough into about 2-tablespoonful-rounds. You should end up with 12-15 cookies in total. Cover the cookies in plastic wrap, and chill in the fridge for at least 1 hour, and up to 48 hours.

After chilling the dough, you can either transfer the dough to a freezer safe container and freeze for 3-4 months before baking, or you can bake them now! Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Place the cookie dough about 2 inches apart on your baking sheet. Bake for 10-12 minutes, or until lightly golden around the edges. Cool for 5-10 minutes before eating them warm!