Chocolate chip cookies: too much butter
The hoighty-toighty pastry chef answer would be of course not. Any practical cook's answer is of course. 

It will be a bit different, which is why the pastry chef rejects it - everything must always be perfect and waste/cost are irrelevant. 

It won't be a waste of ingredients, which is why practical cooks accept it.

You should probably add the sugars to the softened dough, then add egg, then the dry ingredients (previously sifted together) roughly matching the SOP of cream butter and sugar, add egg, add dry. But don't overdo the mixing, since the currently over-buttered dough already has the flour in it. That is the main reason why it's dead to the pastry chef.