Chocolate Chip Butterscotch Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 cup Granulated sugar
  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, light packed
  • 1/2 cup Brown sugar, dark packed
  • 1 tsp Cornstarch
  • 1/2 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 2 tsp Vanilla extract, pure

• Dairy

  • 12 tbsp Butter, unsalted

• Desserts

  • 1 cup Butterscotch morsels

Found on just-add-sprinkles.com

Description

Ingredients

• 2 and 1/2 cups All Purpose Flour
• 1 teaspoon Cornstarch
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 12 tablespoons (1 and 1/2 sticks) unsalted butter - room temperature
• 1/2 cup Light Brown Sugar (packed)
• 1/2 cup Dark Brown Sugar (packed)
• 1/2 cup (granulated) Sugar
• 1 Large Egg (room temperature)
• 2 teaspoons Pure Vanilla Extract
• 1 cup Semi Sweet Chocolate Chips (plus more to add on top if you want)
• 1 cup butterscotch morsels (plus more to add on top if you want)

Directions

• In a bowl combine flour, cornstarch, baking soda, and salt. Whisk or mix the ingredients together for about 10 to 15 seconds just to get the dry ingredients combined. Set bowl aside In a large mixing bowl combine butter and all three sugars. Cream butter and sugar together using an electric mixer on medium speed until thoroughly combined. Add in egg and vanilla extract, continue mixing until combined. Slowly add in dry ingredients, mixing until cookie dough is combined. Fold in chocolate chips and butterscotch morsels. Scoop 1.5 tablespoons of cookie dough into balls and place on a plate. Add a few extra chocolate chips to the top of each ball if desired. Cover with plastic wrap and freeze in the freezer for at least 2 hours or up to overnight. When ready to bake cookies preheat your oven to 350 degrees. Line a baking sheet with parchment paper and place cookie dough on baking sheet about an inch apart. Bake for 10-12 minutes. Cookies will appear under baked at 10 minutes but they will set as they cool. Do not bake longer than 10-12 minutes. Allow cookies to cool for 5 minutes before transferring them to a cooling rack. Cookies are ready to serve after 10 minutes of cooling.