Back about a month ago, Jeff and I were getting ready to host a Super Bowl Party with a few close friends. We were making beef short rib sandwiches on french baguettes with melted smoked gouda along with a big tossed salad as our half-time meal.
I knew that we would be eating a number of tidbits (guacamole and chips plus chicken wings) during the first half. By the time we had "dinner" at half-time, people were probably going to be stuffed. Would anyone want dessert after everything we would be eating?
Yes. Know why? There are people like me that no matter how stuffed we are, we still need a little something sweet to end the meal. I knew that something small, that you could hold in your hand, would be perfect. Ultimately, that meant a cookie, brownie or bar dessert.
I was looking on my Pinterest "I want to make that" board when I came across this chocolate cookie with butterscotch chips on my home feed. They looked really good, a crinkled dark chocolate cookie with butterscotch chips. I love the taste of butterscotch but I don't make many desserts using butterscotch chips. I would say, the most I use them for is 7 Layer Bars.
As I read the ingredients, these Chocolate Butterscotch Chip Cookies looked like a dense brownie. I figured they would be chewy, possibly gooey but definitely sweet. They were fairly easy to make and at the end of 30 minutes, I was putting a batch into the oven. With the house smelling like fudgy brownies, I couldn't wait to give them a try.
As I thought, they were chewy and reminded me of a warm brownie and the butterscotch chips made them really sweet. I'm glad I used the bittersweet chocolate because I think it takes some of the sweetness out of the cookie and lets the flavor of the chips come through.
I wasn't sure how my guests would like them but they were a big hit. People were grabbing two and three cookies as they asked for a glass of milk to go with it. (I think that is the Oreo Cookie Syndrome - when cookies are really sweet, milk is the perfect complement!) The night I made the cookies, I doubled the recipe and froze two dozen for another occasion. I de-frosted them a week ago and brought them to a friend's house. I must admit, I stole a cookie from the top and it was so good! It reminded me that I definitely have to make these cookies again.
Ingredients for Chocolate Butterscotch Chip Cookies (from Diethood)
- 3 tablespoons of butter
- 1 cup of bittersweet chocolate chips (I use Ghiradelli 60% Cocoa Bittersweet Chips)
- 2 eggs
- 1/2 cup of sugar
- 2 teaspoons of vanilla
- 1/4 cup of flour
- 1/4 teaspoon of baking powder
- 1 cup of butterscotch chips
1. Pre-heat the oven to 350 degrees.
2. In a microwavable bowl, place chocolate chips and butter. Microwave on high for 30 seconds, stir chocolate and butter and repeat. If the mixture isn't melted, microwave in 15 second intervals until smooth. Allow to come to room temperature.
3. Using a mixer, place eggs, sugar and vanilla into bowl and beat until the mixture begins to turn a pale or light yellow. About 10 minutes on medium speed.
4. Add the flour and baking powder and mix on slow until well incorporated.
5. Remove the bowl from the mixer and fold in the chocolate mixture. Once the two are combined, add the butterscotch chips.
6. Allow the cookie dough to sit for 10 minutes.
7. Place parchment paper on the cookie tray (you will need three trays) and put a rounded tablespoonful of cookie dough 2 inches apart. I placed 8 cookies per tray.
8. Bake cookies for 9-11 minutes or until they are dry and the tops begin to crack.
9. Remove from oven and allow the cookies to cool on the trays. Peel from the parchment paper.
10. This recipe makes about 2 dozen cookies. Place in air-tight container.