3/4teaspoonsalt (kosher or finely ground sea salt will work)
1teaspoonbaking soda
2sticks unsalted butter, at room temperature
1tablespoonvanilla extract
1cupgranulated sugar
1cuplight brown sugar, packed
2large eggs, at room temperature
1cupchocolate chips
1cupbutterscotch chips
Instructions
Line a large baking sheet with parchment paper; set aside.
Preheat oven to 375 degrees (F). In a medium sized bowl add the flour, cornstarch, cocoa powder, salt, and baking soda; whisk well to combine and set aside. In a large bowl using a handheld electric beater, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vanilla together on medium-speed until smooth and creamy. Add in both sugars and beat until light and fluffy; about 2 minutes. Add in eggs, one at a time, beating well after each addition. Gradually add in the dry ingredients, mixing until just combined. Using a rubber spatula, fold in chocolate chips and butterscotch chips. Drop 2 tablespoon sized balls of dough onto the prepared sheet, leaving 1" between each cookies for spreading. Bake for 9- 12 minutes (depending on your oven), or until the edges are set and centers look just slightly underdone. Cool for 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.
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