Double Chocolate Butterscotch Cookies
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Double Chocolate Butterscotch Cookies
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Rich and decadent chocolate cookies loaded with chocolate AND butterscotch chips!
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Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- ½ cup unsweetened cocoa powder
- 3/4 teaspoon salt (kosher or finely ground sea salt will work)
- 1 teaspoon baking soda
- 2 sticks unsalted butter, at room temperature
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 1 cup chocolate chips
- 1 cup butterscotch chips
Instructions
- Line a large baking sheet with parchment paper; set aside.
- Preheat oven to 375 degrees (F). In a medium sized bowl add the flour, cornstarch, cocoa powder, salt, and baking soda; whisk well to combine and set aside. In a large bowl using a handheld electric beater, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vanilla together on medium-speed until smooth and creamy. Add in both sugars and beat until light and fluffy; about 2 minutes. Add in eggs, one at a time, beating well after each addition. Gradually add in the dry ingredients, mixing until just combined. Using a rubber spatula, fold in chocolate chips and butterscotch chips. Drop 2 tablespoon sized balls of dough onto the prepared sheet, leaving 1" between each cookies for spreading. Bake for 9- 12 minutes (depending on your oven), or until the edges are set and centers look just slightly underdone. Cool for 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.
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