You're never too old to lick the batter off the spoon....
baking date after school yesterday....
Active Time: 15 minutes
Total Time: 28 minutes
Servings: makes 24 cookies
INGREDIENTS
- 1 cup (8 oz.) unsalted butter, softened
- ½ cup (packed) brown sugar
- ½ cup white sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ¾ cup cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ cup butterscotch chips
- Coarse or flaky sea salt
INSTRUCTIONS
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Using an electric mixer, at medium speed, cream together the butter, brown sugar, and white sugar until fluffy and well-combined. Add eggs and vanilla extract until just combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set the electric mixer to low speed and slowly add the flour mixture in small batches into the mixing bowl until it is just combined to form an uniform thick dough, scraping the sides down if necessary.*
- Then using a spatula, fold in ¾ of the butterscotch chips, making sure to distribute the chips throughout the dough.
- Measure out two tablespoons of dough, form a ball with the palms of your hands, and place it an inch or two apart on a baking sheet, making 24 cookies.
- Slightly flatten each cookie with your hand and press in the remaining butterscotch chips on the top of each cookie. Sprinkle each cookie with a small amount of sea salt.
- Bake for 10 minutes, until puffed on top and slightly crisp on the bottom.** Let the cookies cool on the baking sheet for 3 minutes before removing to let them cool completely on a cooling rack.
- Serve immediately or store in an airtight container in the refrigerator for up to a week.
NOTES
- * Stop mixing once you no longer see the flour. Over-mixing may result in a crunchier cookie.
- ** You want the cookies to be slightly underdone. They will continue to cook (harden slightly) when cooling on the baking sheet.
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