Salted Chocolate Butterscotch Chip Cookies
These cookies are soft, thick, buttery, melt-in-your-mouth chocolatey butterscotch goodness. A no-fuss 30 minute cookie recipe that makes 24 sweet treats!
Ingredients
- 1 cup (8 oz.) unsalted butter, softened
- ½ cup (packed) brown sugar
- ½ cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1¼ cups butterscotch chips
- Coarse or flaky sea salt
Directions
- 1
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
- 2
Using a stand (or electric) mixer, at medium speed, cream together the butter, brown sugar, and white sugar until fluffy and well-combined. Add eggs and vanilla extract until just combined.
- 3
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set the mixer to medium speed and slowly add the flour mixture in small batches into the mixing bowl until just combined to form an uniform thick dough, scraping the sides down if necessary. *(see first note)
- 4
Using a spatula, fold in a cup of butterscotch chips, making sure to distribute the chips throughout the dough.
- 5
Measure out two tablespoons of dough, form a ball with the palms of your hands, and place it an inch or two apart on a baking sheet, making 24 cookies.
- 6
Slightly flatten each cookie with your hand and press in the remaining butterscotch chips on the top of each cookie. Sprinkle each cookie with a small amount of sea salt.
- 7
Bake for 10-12 minutes, until puffed and soft on top and slightly crisp on the bottom. **(see second note). Let the cookies cool on the baking sheet for 3 minutes before removing to let them cool completely on a cooling rack.
- 8
Serve immediately or store in an airtight container in the refrigerator for up to a week.