Dark Chocolate Butterscotch Cookies

• Salted butter, softened – ¾ cup (170g)
• Brown sugar – ¾ cup (150g)
• Granulated sugar – ¼ cup (50g)
• Large eggs – 2 (approx. 100g)
• Vanilla extract – ½ tablespoon (7g)
• All-purpose flour – 2 cups (250g)
• Cocoa powder – 1 cup (100g)
• Cornstarch – ½ tablespoon (4g)
• Baking soda – 1 teaspoon (5g)
• Salt – ½ teaspoon (2g)

• Butterscotch baking chips, melted – ¼ cup (43g)
• Chopped dark chocolate – about 6 oz (170g), for topping

In a stand mixer, cream together the softened butter, brown sugar, and granulated sugar on high speed for 4–5 minutes.

Add in the eggs and vanilla extract, and mix for another minute until smooth.

Add in the flour, cocoa powder, cornstarch, baking soda, and salt. Mix on medium-high until the dough comes together.

Scoop 3 oz (85g) portions of dough onto a parchment-lined baking sheet. This recipe makes about 24 cookies.

Freeze the dough for 1 hour.

Preheat the oven to 375°F (190°C).

Bake the cookies for 10–13 minutes. Let them cool completely for 30 minutes.

Melt the butterscotch chips in 15-second microwave intervals, stirring between each, until smooth.

Dip each cooled cookie in the melted butterscotch and sprinkle with chopped dark chocolate.

Let set for 30 minutes before serving, or enjoy warm if you don’t mind a little mess.