Description
Creamy and rich like chocolate mousse – just a cookie with extra butterscotch.
Ingredients
Scale
- 8 tablespoons salted butter, room temperature
- 3/4 cup sugar
- 2 tablespoons dark brown sugar
- 3 eggs
- 1 oz. dark chocolate/bittersweet (I used 60% cacao), melted
- 2 oz. semi sweet chocolate, melted
- 2 heaping tablespoons cacao powder
- 2 teaspoon espresso powder
- 1 cup gluten free flour blend
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup semi sweet chocolate chips
- 1 cup butterscotch chips
- flake salt, for garnish
Instructions
- Preheat your oven to 375F.
- In the bowl of a stand mixer, beat the butter and sugars together for 2 minutes on high or until it’s light and fluffy.
- Mix in the eggs on low until combined and then mix in the melted chocolate.
- Add in the cacao powder, espresso powder, gluten free flour, baking soda and sea salt. Combine until everything is incorporated.
- Pour in the chocolate chips and butterscotch chips.
- Using a teaspoon scoop, scoop the cookie batter onto a baking sheet tray. Top with a small pinch of flake salt.
- Bake for 6 minutes. Remove from the oven and tap the baking sheet tray on your countertop or stove top 2-3 times to help flatten the cookies. Return to the oven for 2 minutes. Remove from the oven and let cool 1-2 minutes on the tray.
- Remove the cookies and let cool completely on a wire rack.
Notes
The batter will be more wet than traditional cookie batter. This will help keep the cookies moist, tender and chewy when cooked.
- Prep Time: 10
- Cook Time: 8
- Category: cookies
- Method: oven
- Cuisine: dessert