Triple Chocolate Butterscotch Cookies

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Triple Chocolate Butterscotch Cookies

Thick and chewy Triple Chocolate Butterscotch Cookies offer the perfect balance of deep cocoa flavor and sweet, caramelized goodness.

Prep Time21

Cook Time39

Refrigeration Time2

Total Time3

Course: Cookies, Dessert

Cuisine: American

Servings:

Calories: 302kcal

Author: Susan Ensley

Equipment

4 half sheet pans
Parchment paper
Plastic Wrap
medium bowl
Large Bowl
Electric hand mixer
Silicone Spatula or wooden spoon
1 ½ ounce ice cream scoop
Half Sheet Wire Cooling Rack

Ingredients

2 c All-Purpose Flour
⅔ c Dutch Process Cocoa Powder
1 teaspoon Baking Powder
½ teaspoon Fine Sea Salt
8 oz European Style Salted Butter¹ room temperature
1 c Dark Brown Sugar
½ c White Granulated Sugar
2 Large Eggs room temperature
1 Egg Yolk room temperature
1 TBS Vanilla Extract
11 oz Butterscotch Chips divided
6 oz Milk Chocolate Chips divided
7 oz Ghirardelli Bittersweet Chocolate Chips divided

Instructions

Divide all three chips by counting out exactly 72 of each kind into separate bowls. Set all the chips aside until ready to use.
In a medium-sized bowl, whisk together flour, Dutch-process cocoa powder, baking powder, and fine sea salt. Set aside until ready to use.
In a large bowl, beat the butter, with an electric hand mixer for about three minutes, until light and fluffy. Then, add dark brown sugar and white sugar and beat for about three minutes more. Scrape down the sides of the bowl.
Add the eggs, egg yolk, and vanilla extract. Beat on medium-high until the mixture looks glossy, thick, and fully emulsified (about 1–2 minutes). Scrape down the sides of the bowl.
Add the flour mixture to the wet ingredients, about a cup at a time, mixing just until the flour streaks disappear. Scrape down the sides of the bowl. Do not over-mix, or the cookies will lose their tender texture.
Gently fold in the milk chocolate chips, butterscotch chips, and Ghirardelli bittersweet chips using a heavy silicone spatula or wooden spoon.
Line a half-sheet pan with parchment paper, and put on a pair of vinyl gloves. Using a 1 ½-ounce cookie scoop to portion the dough (about 3 tablespoons per cookie) and slightly flatten the balls. Place the dough balls close together onto the lined sheet. Because they are just chilling and not baking yet, they can be placed right next to each other to save space. You should get exactly 24 cookies.
Place three of each chip (for a total of nine) into the tops of the flattened dough balls. Cover the entire tray of dough balls loosely with plastic wrap. Place the tray into the refrigerator for at least 2 hours (up to 48 hours).
When you are ready to bake, preheat your oven to 350°F. Line a half-sheet pan with parchment paper² and transfer eight cold dough balls from the chilling tray onto the prepared pan, spacing them 2 inches apart to allow for spreading. Keep any remaining dough balls in the fridge while the first batch bakes. Bake straight from the refrigerator for 13 to 15 minutes.
Remove the cookies from the oven and let them cool on the pan for 10 minutes. Prepare and bake another pan with eight dough balls; repeat until all the cookies are baked, baking only one pan at a time.
Transfer the cookies to a wire cooling rack to cool completely. Store in an airtight container at room temperature for 3 to 5 days.
Yield 24 cookies

Notes

European-style butter has a higher butterfat content and less water than standard butter. Because of this, it plays a massive role in creating that ultra-fudgy, dense texture. If you use standard butter, your cookies may spread just a bit more and lose a touch of that signature richness.
Avoid using silicone baking mats (Silpats) for this specific batch. The high fat content of the European butter, combined with the massive of sweet chips, requires the delicate friction of parchment paper to prevent the cookies from spreading into flat, greasy puddles.

Nutrition