Double Chocolate Cookies with Butterscotch Chips and Pecans

Double Chocolate Cookies with Butterscotch Chips and Pecans

Double Chocolate Cookies with Butterscotch Chips and Pecans

One Year: Peanut Butter and Miel Cheerio Bars. Drooling.

Double Chocolate Cookies with Butterscotch Chips and Pecans
Makes about 2 dozen cookies

1 1/4 cup all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 cup brown sugar
2 eggs
1 tsp vanilla extract
2 tbsp whole milk
1 cup semi-sweet chocolate chips (high quality suggested)
1 cup butterscotch chips
3/4 cup pecans, toasted and chopped

Preheat oven to 375 degrees Fahrenheit. Grease two baking sheets and set aside. In a medium-sized bowl, whisk flour, cocoa powder, baking soda, and salt to combine and set aside. In a separate, larger bowl, beat together butter and brown sugar until fluffy, about 2 minutes. Add eggs one at a time, beating to combine. Pour in the dry ingredients in halves, alternating with the vanilla and the milk. Stir in chocolate chips, butterscotch chips, and pecans until just combined. Measure out the dough in heaping tablespoonfuls and divide evenly between baking sheets. Bake for 12 minutes, rotating the baking sheets halfway through. Move immediately to a cooling rack and let cool. Cookies will last up to three days, but that doesn’t mean they will make it that long before being devoured.

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12 comments

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  1. Jessamine in PDX

    I love butterscotch, and I love the black and orange color scheme these cookies have. Very festive indeed. =) I’ve never been big on this time of the year only because it means winter is really coming. But I have to say — this year more than others — I’ve caught myself enjoying the changing on the leaves and even that bit of crispness to the air. Guess it starts to grow on you.

    Like

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