dark-chocolate-chip-butterscotch-cookies
|

Dark Chocolate & Butterscotch Cookies

Jump to Recipe

Butter, an extra egg yolk, a touch of molasses, and cinnamon make these dark chocolate & butterscotch cookies stand out. Plus I tested them to make sure I can give you the low down on all the tips and tricks to make these cookies turn out perfectly each time!

All. Foods. Fit… and that includes dark chocolate & butterscotch cookies! And this recipe is a bomb way to fit in some cookies to your life. These guys contain not only dark chocolate chips but also butterscotch, pretzels, and walnuts. This recipe also has an odd ingredient for cookies: cornstarch. It helps make the cookies soft and chewy, which I can tell you that these ones definitely are.

How to make these the ‘perfect cookies’

Whisk or stir your flour

Flour has the tendency to get packed down. This is an issue when you go to measure it and end up with a higher ratio of flour to wet ingredients making your cookies tougher than desired. The easiest way to do this is to whisk or stir your flour before measuring it to incorporate air. I usually just whisk it right in the bag or flour container and then use a spoon to scoop it into the measuring cup and level with a butter knife.

Add an extra egg yolk

Another way to make this cookie extra chewy is adding just an egg yolk instead of a second whole egg. The extra yolk adds richness and serves as a binder.

Chill the dough

See the difference?! Chilling the dough for at least half an hour (while is a test of your patience) is totally worth it to make the end product that much better. Colder dough results in thicker cookies because they don’t spread as easily when you first place them in the oven.

chilled-dough-vs-room-temperature-dough

Don’t want to bake all these cookies at once? Roll up some dough into balls and place into a freezer bag. When you pull them out you can bake straight from freezing and leave them in the oven a minute or two longer.

All about the extra add-ins

For add-ins I used dark chocolate chips, butterscotch chips, crushed pretzels, and walnuts. You could swap some of these out but I think together they are perfect! For the pretzels I just bought small pretzel twists and crushed them up by hand. You still want somewhat large pieces and not to completely pulverize the pretzels. The extra salt from the pretzels really off sets the sweetness from the dark chocolate and butterscotch and the walnuts add an extra crunch and nutty flavor.

If you want to try another flavor combo other than these dark chocolate and butterscotch cookies check out my recipe for Espresso Dark Chocolate Sea Salt Cookies.

Chocolate Chip & Butterscotch Cookies
Pin
Print

Chocolate Chip & Butterscotch Cookies

Recipe by Ariel JohnstonCourse: DessertDifficulty: Easy
Servings

20

servings
Prep time

20

minutes
Cooking time

12

minutes
Total time

32

minutes

Ingredients

  • 1 cup butter, softened

  • 1 cup packed brown sugar

  • 1/4 cup granulated sugar

  • 1 egg

  • 1 egg yolk

  • 2 tsp vanilla extract

  • 1 tbsp molasses

  • 2 1/2 cup white flour

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1 tsp cornstarch

  • 1 tsp cinnamon

  • 1 cup dark chocolate chips

  • 1/2 tsp kosher salt

  • 1/2 cup chopped walnuts

  • 1 cup crushed pretzels

  • 1/2 cup butterscotch chips

Directions

  • Preheat oven to 350 degrees F. Lightly spray a baking sheet with oil.
  • In a large mixing bowl add in butter softened to room temperature, packed brown sugar, and granulated sugar. Using a hand beater or mixer cream together the butter and sugars for 3 to 4 minutes.
  • Add in egg, egg yolk, vanilla extract, and molasses to creamed sugar and mix in well.
  • In a separate mixing bowl measure out flour, baking soda, baking powder, cornstarch, cinnamon, and kosher salt and mix together.
  • Slowly incorporate flour mixture into creamed butter mixture then fold in dark chocolate chips, chopped walnuts, crushed pretzels, and butterscotch chips.
  • Roll 2-3 tbsp of dough into balls and place evenly on baking sheet. Bake for 10 to 12 minutes.

Notes

  • I find it easiest to use a stand mixer using the paddle attachment to cream the butter and sugar and then switching to the hook attachment when adding the dry ingredients and chocolate chips, butterscotch, and pretzels in.

You may also love...