Halloween is right around the corner and that means SUGAR!! Word on the street is that calories don’t count on holidays—and Halloween is 100% considered a holiday in my book. These Chocolate Chunk Butterscotch Cookies are exactly what we’ll need come next Monday. They’re loaded with chocolate and butterscotch which is a recipe for success! And when you’re baking them, I can promise you that your kitchen will smell ah-mazing! xoxo, Gaby
Chocolate Chunk Butterscotch Cookies
Yield: 24 Cookies, plus some dough leftover (for future cookies)
8 oz unsalted butter, softened
1 cup dark brown sugar
1/2 cup white sugar
2 large eggs
2 teaspoon of vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoon sea salt
1/2 teaspoon baking powder
1 cup chocolate chunks
1 cup butterscotch chips
In a large mixer, combine the butter and sugars with a paddle attachment. Mix together for 2 minutes until the sugars all incorporated.
Add the eggs one at a time, followed by the vanilla and mix.
Add the flour, baking soda, sea salt, and baking powder and slowly combine, making sure not to over-mix the batter. Mix until the last bit of flour gets incorporated and then stop.
Add the chocolate chips and butterscotch chips and gently fold them into the dough with a sturdy spatula. Refrigerate batter for at least 1 hour.
Pre-heat oven to 350° F. Line 2 baking sheets with parchment paper and set aside.
Using a 1 tablespoon scoop, scoop 12 cookies onto each parchment lined baking sheet.
Transfer sheets into over and bake for 14-16 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.
Store cookies in the fridge for 4-5 days, or in the freezer for up to 1 month. I have no idea if they last longer than that because I always eat them within the first few days anyway!