Melt 1 cup of unsalted butter in a medium frying pan over medium heat until golden, about 5-7 minutes. Pour into a bowl and cool slightly.

Sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and ½ teaspoon ground cinnamon in a medium bowl. Set aside.

Cream cooled brown butter with ¾ cup brown sugar and ½ cup granulated sugar on high speed for about 2 minutes. Add 1 teaspoon vanilla extract and 2 room-temperature eggs, mixing until smooth.

Gradually add dry ingredient mixture to wet ingredients on low speed. Fold in 1 cup butterscotch chips and 1 cup semi-sweet chocolate chips until evenly distributed.

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Let the dough rest for about 10 minutes.

Using a large cookie scoop, place 6 balls of dough on each baking sheet. Bake for 13-15 minutes until edges are golden brown.

Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.