Chewy Chocolate Butterscotch Toffee Cookies
These Chewy Double Chocolate Butterscotch Toffee Cookies are fabulous. Imagine, chocolate, butterscotch or caramel, toffee bits all in a soft, thick cookie?
- 10 tblsp butter, unsalted, room temperature 1 1/4 sticks
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 cups flour
- 2 large eggs
- 2/3 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tblsp vanilla extract
- 1 tblsp coffee
- 1/2 cup chocolate chips, white
- 1/2 cup butterscotch or caramel chips
- 1/2 cup toffee bits
In a large bowl (ideally with an electric mixer) cream together the butter and sugars until combined. Blend in the eggs one at a time, vanilla and coffee. Scraping down the sides of the bowl as needed. Next add the dry ingredients one at a time, and mix until incorporated. The batter will become very thick. Fold in toffee bits, chocolate and butterscotch or caramel chips. Mix just enough to incorporate. Transfer the dough to a work surface and knead briefly by hand to be sure everything is mixed well. Cover and refrigerate at least an hour, up to overnight.
When you are ready to bake your cookies preheat your oven to 350 degrees. Prepare baking sheets with cooking spray or parchment paper. Set aside.
Shape dough into discs between 3/4-1 inch in height and 1 1/2-2 inches wide. Bake until the edges of the cookies have just begun to set but the centers are still very soft, and cracked. Anywhere from 10-14 minutes, depending on the size.
Remove from oven and allow to cool on baking sheet for 5 to 10 minutes before moving to a wire rack to cool completely.
Store in a sealed container.