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Butterscotch Chocolate Chunk Cookies
  • 3 1/4 c. All-purpose Flour
  • 1 1/2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1 tsp. sea salt
  • 1 & 1/2 c. Unsalted Butter, At Room Temperature
  • 1/2 c. Granulated Sugar
  • 2 large eggs
  • 2 tsp. Pure Vanilla Extract
  • 1 c. Butterscotch Chips
  • 1 c. chocolate chunks
  • Sea Salt, For Sprinkling On Cookies
Preheat oven to 350ºF. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside. Using a stand mixer, cream butter and sugars together for about 3 minutes. Add eggs and vanilla and mix until combined. With the mixer on low, slowly add dry ingredients. Stir in butterscotch chips and chocolate chunks. Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart. Sprinkle with sea salt, if desired. Bake cookies for 10–12 minutes or until edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2–3 minutes. Transfer to a wire cooling rack and cool completely.
Provided by:
Maria Lichty

Where You Can Buy Ingredients:

Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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