Melt the three chocolates and butter together over a double boiler and whisk together once melted. Whip eggs and sugar together for 5 to 6 minutes until light pale and triple its volume. Slowly add the coffee and vanilla extracts. On low setting, whip in the chocolate-butter mixture. Scrape the bowl then add the dry ingredients. Stir in the butterscotch pieces. Chill mixture until firm enough to scoop.

Preheat oven to 325°. Using a 2-ounce scoop, drop cookie dough onto parchment-lined cookie sheet. Add a sprinkle of sea salt and bake for 12 to 15 minutes. Add a sprinkling of sea salt after cooling for taste.