Chocolate Butterscotch Cookies
Ingredients
8 Tablespoons butter (2 sticks)
1 1/2 cup brown sugar
1 large egg
1 large egg yolk
2 tablespoon whole milk
2 teaspoon pure vanilla extract
2 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 bag of Nestle Tollhouse butterscotch chips (12 oz)
Instructions
- Melt the butter over medium low heat in a small sauce pan. Let cool for 10-15 mminutes.
- In a medium size bowl, mix together flour, cocoa powder, salt, baking soda and baking powder.
- In a small measuring cup, add the eggs, milk and vanilla extract, whisk together. Set aside.
- Add the melted butter and sugar in a stand mixer bowl and beat with a paddle attachment on medium speed until fluffy about 2 minutes. Add the egg mixture to the butter/sugar mixture and beat another 2 minutes.
- Add the flour mixture a little at a time, mixing on low after each addition until mixed all together. Scrape the sides of the bowl as necessary. Add butterscotch chips and mix again on low.
- Scoop dough into foil or plastic wrap and refrigerate for at least an hour. Once chilled, preheat oven to 350 degrees.
- Use a large cookie scoop and scoop the balls of dough on a lined baking sheet. Roughly 1-2″ apart.
- Bake for 12-14 minutes, they should still look a little undone in the middles. Let cool on the baking sheet for 5 minutes then transfer with a spatula to cool on a wire rack.