Milk Chocolate Chip-Butterscotch Cookies

Milk Chocolate Chip-Butterscotch Cookies:

2 cups minus 2 tbsp (8 1/2oz) cake flour

1 2/3 cups (8 1/2oz) bread flour (or all purpose flour. the bread flour makes the cookies chewier)

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp kosher salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10oz) light brown sugar

1 cup + 2 tbsp (8oz) granulated sugar

2 large eggs

1 1/2 tsp almond extract (or 2 tsp vanilla extract)

1 1/4 lbs milk chocolate chips and butterscotch chips (1/2 cup +2 tbsp of each)

Sift flours, baking soda, baking powder and salt into a bowl and set aside.

Using a Kitchenaid with a paddle attachment, cream butter and sugars until light and fluffy (about 5 minutes). Add eggs. Stir in almond extract (or vanilla). Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips and butterscotch chips. Refrigerate dough for 24 hours.

When ready to bake, preheat oven to 350. Drop spoonfuls of dough onto baking sheet and bake for 9-11 minutes.