Dark Chocolate Espresso Cookies with Butterscotch Chip

Photo by Lisa M.
Adapted from bakerbettie.com

PREP TIME

20

minutes

TOTAL TIME

29

minutes

SERVINGS

30

Large Cookies

PREP TIME

20

minutes

TOTAL TIME

29

minutes

SERVINGS

30

servings

Adapted from bakerbettie.com

Ingredients

  • 2

    sticks (1 cup) unsalted butter, softened

  • 1 1/2

    cup granulated sugar

  • 2

    tsp vanilla

  • 1

    TBSP instant espresso powder

  • 2

    large eggs

  • 2/3

    cup Hershey's dark chocolate cocoa powder (or other dutch processed cocoa powder)

  • 2 2/3

    cups all purpose flour

  • 2

    tsp corn starch

  • 1

    tsp kosher salt

  • 1

    tsp baking soda

  • 2

    cups butterscotch chips

Directions

Preheat the oven to 375F. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the butter and sugar until fluffy. Add the vanilla, instant espresso powder, and eggs, and mix just until incorporated. Scrape down the bowl as needed. In a separate medium sized bowl, whisk together the cocoa powder, all purpose flour, cornstarch, and kosher salt. With the mixer on low speed, slowly add the dry mixture into the bowl of the stand mixer. Scrape down the sides of the bowl as needed. Mix only until just incorporated. Fold in the butterscotch chips. Using a large cookie scoop, scoop rounded mounds of dough onto half sheet pans or baking sheets. Do not put more than 8 cookies per sheet. Bake one cookie sheet at a time at 375 F for about 9-10 minutes, until the edges are set and the middles still look slightly underbaked. This will keep them very soft after they cool.

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