Soft & Chewy Butterscotch & Chocolate Chip Cookies

From Erica’s Sweet Tooth. Makes 42.
 
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, room temp
¾ c packed light brown sugar
¼ cup granulated sugar
1 egg
2 teaspoons vanilla
¾ cup butterscotch chips
½ cup milk chocolate chips
½ cup mini semi sweet chocolate chips
1. Whisk flour, corn starch, baking soda, and salt together, set aside
2. Beat butter, brown sugar, and granulated sugar together until light & fluffy
3. Beat in egg & vanilla until combined
4. Gradually stir the flour into the butter/ egg mixture until incorporated then stir in chocolate chips & butterscotch chips until evenly distributed
5. Scoop into balls, then place on a parchment paper lined cookie sheet, cover and freeze overnight (or at least 4 hours)
6. Preheat oven to 350 degrees F, line another cookie sheet with parchment paper, place frozen cookies 2 inches apart, and bake for 8-10 minutes, or until edges are light brown
7. Cool for 5 minutes on the cookie sheet, then finish on a wire rack
 
posted 3/25/14

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