Notes: This recipe features melted white chocolate mixed into the dough, and butterscotch chips and hazelnut halves studding the cookie. The freshly made dough was easy to scoop and portion using my scoop, and the cookies baked to a smooth, rounded finish. However, after a day in the fridge, the batter became very solid, even after letting it sit on the counter for a few hours. Since white chocolate is solid at room temperature, I'm guessing that's what caused it to be so firm. This batch baked up craggy and kept their shape more. I was able to get two dozen cookies from this recipe, using level scoops from a #24 scoop. Very tasty: rich, sweet, scented with vanilla and butterscotch.
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