Combine the flour, cornstarch, baking soda and salt in a bowl and set aside.
Cream the butter, cream cheese, sugars, egg, and almond extract until fluffy. About 5 minutes on medium speed.
Lower speed and add the flour mixture. Mix just until it’s well combined. Don’t over mix.
Fold in both the chocolate chips and butterscotch chips until their well distributed.
I scooped 1/2 inch cookies on a baking sheet and flattened them a bit with the bottom of a cup and let them sit in the fridge for 2 hours.
When ready to bake, remove cookies from fridge and let them almost reach room temperature (I just let them sit on the counter until the oven was ready). Pre-heat oven to 350 degrees. Bake 8 – 10 minutes.
These cookies don’t really spread, and you don’t want to brown them either. Let them cool on the baking sheet for 5-8 minutes before moving them to a wire rack.
They are soft and moist! Store in an air-tight container and I recommend popping them in the microwave for 5 sec the following day!