Double Chocolate and Butterscotch Cookies

1 cup salted butter, softened*
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
¼ cup cocoa
1 teaspoon baking soda
2 teaspoons vanilla extract
2 cups all purpose flour
6-ounces butterscotch chips
6-ounces milk chocolate chips

Preheat oven to 375°F.

Cream butter; add, sugars, eggs, cocoa, baking soda and vanilla extract; beat with an electric mixer until light and fluffy. Stir in flour, butterscotch chips and milk chocolate chips. Mix until well blended.

Using 1¾ inch ice cream scoop, scoop batter (one-ounce) onto parchment-lined baking sheets, leaving 2-inches between cookies. Flatten with damp hand. Bake for 9 to 11 minutes. Transfer cookies to wire racks to cool completely. Yield: 2½ dozen.

*Note: If using unsalted butter, add 1 teaspoon salt along with the baking soda.