Ingredients

The following ingredients have 18 Servings
  • 14.42 ounces all-purpose flour ((408.75 g or about 3 cups + 6 1/2 tablespoons) unbleached all-purpose (10%protein) flour)
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 7.62 ounces light brown sugar ((216g or about 1 cup + 2 tablespoons))
  • 5.93 ounces granulated sugar ((168g or 3/4cup + 2 tablespoons))
  • 1 cup unsalted butter (melted & cooled (2 sticks))
  • 1 large egg
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 5.5 ounces butterscotch chips ((half of a 11oz. bag), melted & cooled)
  • 16.5 ounces butterscotch chips ((1 1/2 11oz. bags))
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter
  • 3 tablespoons corn syrup

Instruction

  • In large bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda until well combined; set aside.
  • In a separate large bowl, beat together brown sugar, granulated sugar, and 1 cup butter with an electric mixer on medium speed until well combined. Add egg, egg yolks, and 2 teaspoons vanilla, and beat until well combined.
  • Beat flour mixture into wet mixture until combined. Stir in 5.5oz. melted and cooled butterscotch.
  • Using a small ice cream scoop (about 2 teaspoons), ball up dough. Place on lined baking sheets (parchment, wax, or silpats), cover dough with plastic wrap, and refrigerate 2-3 hours, or overnight, or up to 2-3 days.
  • Preheat oven to 325 degrees F. Bake cookies in batches about 13-16 minutes or until slightly browned around edges.
  • Meanwhile, place remaining 16.5 oz. butterscotch, heavy cream, 3 tablespoons butter, and 3 tablespoons corny syrup in microwave safe bowl. Microwave on high for 30 second intervals, stirring after each interval, until smooth. Spread between two cookies. If filling seems a little thin and runny, refrigerate until thicker consistency.