Butterscotch Toffee Double Chocolate Chip Cookies
Indulge in the ultimate sweet tooth satisfaction with these Butterscotch Toffee Double Chocolate Chip Cookies—an irresistible fusion of rich cocoa, gooey chocolate, and buttery toffee crunch. Featuring a decadent base of semi-sweet and white chocolate chips, these cookies are elevated by the bold caramel notes of butterscotch chips and the irresistible texture of toffee bits. Soft and chewy with slightly crisp edges, they are perfectly balanced with just the right amount of sweetness, making them an unforgettable treat for any occasion. Ready in under 25 minutes, these gourmet cookies are ideal for holiday baking, dessert platters, or indulgent snacking. Don't miss out on this crowd-pleaser that's bursting with layers of flavor and texture in every bite!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cups Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Semi-sweet chocolate chips
- 1 cup White chocolate chips
- 1 cup Butterscotch chips
- 1 cup Toffee bits
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer until the mixture is light and fluffy (about 2-3 minutes).
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredient mixture to the wet mixture, beating on low speed until just combined. Do not overmix.
Using a spatula, fold in the semi-sweet chocolate chips, white chocolate chips, butterscotch chips, and toffee bits until evenly distributed.
Scoop 1.5 tablespoons of dough (or use a medium cookie scoop) and place them on the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are set but the centers still look slightly undercooked. Do not overbake as the cookies will firm up while cooling.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or store them in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
9704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 481.9 g | 618% | |
| Saturated Fat | 309.7 g | 1548% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1009 mg | 336% | |
| Sodium | 3874 mg | 168% | |
| Total Carbohydrate | 1373.1 g | 499% | |
| Dietary Fiber | 89.4 g | 319% | |
| Total Sugars | 935.4 g | ||
| Protein | 129.9 g | 260% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1248 mg | 96% | |
| Iron | 57.0 mg | 317% | |
| Potassium | 4748 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
