2 sticks (8 oz) unsalted European butter
2 cups brown sugar
1/2 cup granulated sugar
2 eggs, room temperature
1 tbsp Cookie Pure Vanilla Extract
3 cups all purpose flour
3/4 cup malted milk powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups butterscotch chips
+ flaky sea salt for topping
In the bowl of a stand mixer, beat sugars and butter together on medium-high speed for 10 minutes. Meanwhile, whisk together the flour, malted milk powder, baking soda, baking powder, and salt together in a bowl and set aside. Scrape down the bowl and beat the eggs in one at a time. Add the vanilla and mix to combine. Slowly add in the dry ingredients until just combined.
Stir the butterscotch chips in by hand. Using an ice cream scoop or two large spoons, drop 1 inch balls onto a parchment-lined cookie sheet, leaving about a 2 inch border between balls. Sprinkle each a pinch of flaky sea salt. Preheat the oven to 350°F and chill the balls in the freezer for about 20 minutes while the oven is preheating. This will help to prevent the cookies from spreading too much. Bake cookies for about 10-12 minutes, until golden brown and tops are slightly crackly.
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