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Makes 2 dozen cookies
Ingredients
2 cups all-purpose flour
2 teaspoons cornstarch
1/2 teaspoon baking soda
Pinch of salt
3/4 cup Duke’s Mayonnaise
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup bittersweet or dark chocolate chips (I used Nestle Toll House Dark Chocolate Morsels)
1/2 cup butterscotch chips
Directions
Preheat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
Stir together flour, cornstarch, baking soda and salt in small bowl.
In a medium bowl, whisk together mayonnaise, sugars, egg and vanilla until mixture is smooth. Add the flour mixture and stir until combined. Fold in chocolate and butterscotch chips.
Using a small cookie scoop, scoop the dough into 24 balls or roll into 24 (1 ½ inch) balls. Place dough balls 2 inches apart on prepared baking sheets.
Bake at 350 for 12 – 14 minutes, until bottoms and edges of cookies are lightly golden. Let cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
Notes: To measure the flour, spoon it into your measuring cup and level it off with the flat edge of a knife. Don’t shake or scoop directly from the flour bag which will lead to too much flour in your recipe.