DELICIOUS Double Chocolate Butterscotch Cookies. Oh.My.Goodness. These are to die for. I had butterscotch morsels in my cupboard and was in a dessert mood. Seven layer cookies were my first thought, until I realized we did not have sweetened condensed milk.
Enter the idea of cookies. So glad I ran across this recipe. Love how fluffy the dough is when you whip it up in the mixer.
I’m working on my cookie stack photos. This one looks like a leaning tower, even though during the shoot, the stack was super stable.
I just absolutely love the mix of chocolate and butterscotch. So unique and perfect for a cookie treat that’s a little off the beaten track of your typical cookie.
You should make these today!! Your family and friends will thank you. 🙂
- 2 cups all-purpose flour
- 2 T cornstarch
- ½ cup cocoa powder
- ¾ t salt (I use sea salt from Trader Joe's)
- 1 t baking soda
- 1 cup original crisco shortening
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs, room temperature
- 1 cup chocolate chips
- 1 cup butterscotch chips
- Preheat oven to 375 degrees.
- Line a cookie baking sheet with parchment paper, set aside.
- In a medium sized bowl, whisk together the flour, cornstarch, cocoa powder, salt, baking soda and set bowl aside.
- In a mixing bowl, blend crisco with sugars until well blended (about 2 minutes).
- Add in the eggs, one at a time, beating well after each addition.
- Gradually fold in the chocolate and butterscotch ships with a rubber spatula, just until combined.
- Drop 2 tablespoon sized balls of dough on prepared baking sheet, one inch apart.
- Bake for 9-12 minutes until the tops look slightly underdone and the edges are set.