The addition of a little cocoa powder in this recipe is what makes it. These butterscotch cookies don’t taste chocolatey, but the cocoa powder gives it a little something extra in the background. The cookies come out very soft, thanks to the two kinds of brown sugar.
It took me 15 years to get around to making these! The recipe is from a magazine and I kept the whole page loose in my cookbook this whole time, always finding an excuse to make something else, even though the picture looked really good. But it was the picture that grabbed my daughter’s attention when we were looking for a cookie recipe to make together, finally prompting me to try it — and we all loved the result.
3 cups all-purpose (plain) flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 Tbsp. unsweetened cocoa powder
1/2 cup packed dark brown sugar
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 cup butterscotch chips
3/4 cup butter, melted and cooled
1 Tbsp. vanilla extract
Heat oven to 350F/175C degrees. Grease baking sheets.
In a large bowl, mix the dry ingredients and the butterscotch chips. In a small bowl, mix the butter, eggs, and vanilla extract, beating just a little bit to incorporate the eggs; pour this into the dry ingredients and stir until just combined.
Drop dough by rounded spoonfuls onto the baking sheets, then bake for 12-13 minutes or until firm. Immediately remove to wire racks and let cool.