Phenomenal Phoods

Double Dark Chocolate Butterscotch Cookies

Ingredients:

• 1 cup butter (softened)
• 1 cup white sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 3/4 cup flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup dark chocolate chunks (use chocolate with 70% or higher cacao if you want them to fully melt like in the photos)
• 1/2 cup butterscotch chips

Instructions:

1. Cream the butter and sugar together with a mixer until smooth.
2. Add the eggs and vanilla, mixing until smooth.
3. Add dry ingredients, mixing just until combined.
4. Fold in the dark chocolate chunks and butterscotch chips. I always save about half of the chocolate to press into the tops of the cookies so you can see the melty goodness on top of the cookies for photos, but that's not necessary.
5. Refrigerate the dough for at least an hour. The cocoa powder will make the dough really difficult to work with if you skip the chilling step.
6. When ready, preheat oven to 375 degrees F and line a couple of baking sheets with parchment paper.
7. Scoop in one inch balls a couple of inches apart on the baking sheets.
8. Bake at 375 degrees F. for 9-10 minutes. It's hard to tell when these are done because of the chocolate colour. I went with 9 minutes and ended up with cookies that were soft and chewy so if you want a bit of a crisp on the outside, go for 10 minutes. Also note that your cookies will flatten out when cooling. I prefer the chewy texture of flatter cookies to the cake-like texture of thicker cookies, but you could add more flour or chill the dough longer if you want a fluffier cookie.