I’m trying to use up the ingredients that have been sitting in the pantry for awhile. That included a package of butterscotch chips. I was wondering what I could make with ingredients on hand and was staring at the package and noticed the cookies on the front. A little light bulb went off and I flipped it over and made the Chocolate Butterscotch Cookies from the recipe listed.
This not only used up a package of butterscotch chips, but a chunk of dark Bernard Callebaut chocolate that was laying around. This recipe would be delectable with dark chocolate chips as well, giving a double chocolate cookie.
Chocolate Butterscotch Cookies
- 120 grams dark chocolate or 3/4 cup chips
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 eggs
- 1 270g butterscotch chips pack
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Melt the dark chocolate and set aside to cool.
- Sift the cocoa powder into the flour and add the baking soda and salt. Stir to combine.
- Beat the butter and 2 sugars until creamy.
- Add eggs one at a time, beating until smooth.
- Add the melted chocolate and beat until combined.
- Add the flour mix in batches, beating until well mixed.
- Fold in the butterscotch chips until uniform throughout the batter.
- Use a cookie scoop to portion out cookies. They will not spread very much, so you can put relatively close together.
- Bake for 10-13 minutes until they crack slightly on top.