Thick and Chewy Chocolate Butterscotch Chip Cookie
Ingredients
2cupsplus 2 Tbsp all-purpose flour
1/2tspbaking soda
1/2tspsalt
12Tbsp1 1/2 sticks unsalted butter, melted & cooled until warm
1cbrown sugar, packed
1/2cgranulated sugar
1large egg plus 1 yolk
2tspvanilla extract
3/4cupsemisweet chocolate chips
3/4cupbutterscotch chips
Instructions
Preheat oven to 325°F. Line 2 baking sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, baking soda and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars until thoroughly combined. Beat in egg, yolk and vanilla until combined. Add dry ingredients and beat at low speed just until combined. Stir in chips.
Roll a scant 1/4 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, join halves back together into one ball so that the top surface is jagged. Place onto prepared cookie sheet, spacing 2 1/2 inches apart.
Bake until cookies are light golden brown, outer edges start to harden, and centers are still soft and puffy, about 15 to 18 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets. Remove cookies using a wide metal spatula. Store in an airtight container at room temperature.