These Chocolate Butterscotch cookies are soft and slightly crispy on top with decadent butterscotch and semi sweet chocolate chips. Such an amazing treat.
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. These are chewy chocolate butterscotch chip cookies that are your best use for those butterscotch morsels sitting around in your cabinet.
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.
Im realizing that chocolate chip butterscotch walnut cookies would be a good idea too.
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.
This is an easy butterscotch chip cookie recipe that you can whip up quick, and enjoy immensely.
You should make these today!! Your family and friends will thank you. 🙂
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Delicious Double Chocolate Butterscotch Cookies
- 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.
Slightly adapted from Baker by Nature.