Chocolate Butterscotch Cookies

Since we’re in the dregs of post-holiday winter, I’ve got a really satisfying cookie to get us through it. These chocolate butterscotch cookies are comforting, super easy to make, and completely full of melty chocolate and butterscotch.

You’ve probably already heard me say it, but I love a recipe that can be mixed entirely by hand. These cookies use melted butter, and even though they need some chill time before baking, you get a soft, easy to mix dough that comes together quickly and easily. Let’s get to it!

How to Make Chocolate Butterscotch Cookies

These cookies use all simple ingredients and it comes together quickly. We’re starting out by mixing the dry ingredients together in a bowl, which includes flour, dutch-processed cocoa powder, salt, and baking soda. I always like to use dutch-processed cocoa powder because it gives you a deeper chocolate flavor!

Next up- whisk together the melted butter, sugar, and brown sugar until well combined. Then stir in the vanilla extract, milk, and the egg until you have a smooth mixture.

Stir in the dry ingredients until you have a soft dough, and then add in the chocolate chunks and butterscotch chips. I prefer to use a bar of chocolate chopped into chunks so you end up with super melty puddles of chocolate, but you can use chocolate chips if you prefer!

Scoop out your cookie dough into two-tablespoonfuls and onto a lined baking sheet that will fit into your fridge. Optionally, press a couple of extra pieces of chocolate and butterscotch into the top of the cookies before wrapping them up tightly in plastic wrap and chilling for at least one hour.

Optionally, you can freeze the cookie dough at this stage and it will keep in the freezer for 4-6 months. If you’re ready to bake, after chilling, place the cookies about 2 inches apart onto a prepared baking sheet. Sprinkle the tops with a little flakey salt if you like, and bake until the cookies look set.

Cool the cookies slightly before enjoying warm for a sweet little treat this winter. Enjoy!

Tips & Tricks for Chocolate Butterscotch Cookies

Here are my tips to help you along the way to the perfect chocolate butterscotch cookies:

• Do I have to use dutch-processed cocoa powder? I don’t recommend using natural cocoa powder because the chocolate flavor will not be as strong in these cookies, especially at higher altitudes. Dutch-processed works best here!
• Do I have to use melted butter? Using melted butter helps the sugar dissolve evenly in this dough, and contributes to the chewy texture. It’s also easier to mix the dough, so don’t skip it!
• Do I have to use dark brown sugar? I like dark brown sugar best, but you can easily swap in light brown sugar with no other adjustments and the cookies will still turn out great!
• What kind of chocolate should I use? I like to use a dark chocolate bar to keep the sweetness in check here. You can also use dark or semi-sweet chocolate chips if you prefer.
• How do I know when the cookies are finished baking? The cookies should spread out, they should no longer look wet in the center (except melted chocolate chunks), and they may be a little puffy, but they will settle as they cool.
• Do I have to use salt on top? No, that is completely optional, although I think it’s delicious!
• I’m at about 5,000 ft. above sea level, and I usually find that folks who live between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes.

Enjoy!

Print

Chocolate Butterscotch Cookies

Servings 15 cookies

Ingredients

• 1 cup all-purpose flour
• 1/3 cup dutch-processed cocoa powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1/2 cup melted butter
• 1 tbs milk
• 1 tsp. vanilla extract
• 1/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 3 oz chopped dark chocolate
• 1/2 cup butterscotch chips

Instructions

1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt, and set aside.
2. In a medium bowl, stir together the melted butter, milk, and vanilla extract.
3. Stir in the sugar and brown sugar until well combined. Then add in the egg, and again stir until the mixture is combined and the egg is no longer visibly showing any streaks. Add in the dry ingredients, and mix until you’ve got a thick dough formed. Then, finally add in the chopped chocolate and butterscotch chips, optionally reserving a little bit to press into the top of the cookies.
4. On a small baking sheet or plate lined with parchment paper, scoop your cookie dough into about 2-tablespoonful-rounds. You should end up with 12-15 cookies in total. Cover the cookies in plastic wrap, and chill in the fridge for at least 1 hour, and up to 48 hours.
5. After chilling the dough, you can either transfer the dough to a freezer safe container and freeze for 3-4 months before baking, or you can bake them now! Preheat your oven to 350 degrees and line a large baking sheet with parchment paper. Place the cookie dough about 2 inches apart on your baking sheet. Bake for 10-12 minutes, or until lightly golden around the edges. Cool for 5-10 minutes before eating them warm!

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!