Fudgy Chocolate Butterscotch Cookies

I found this recipe on a blog (thecapitolbaker.com) linked to tastespotting.com. They were just so pretty looking with their shiny and perfectly cracked tops. Well the recipe did not disappoint. They were chewy and delicious and turned out just like the picture. Great combination of fudge with butterscotch.


Fudgy Chocolate Butterscotch Cookies

8 oz. semisweet chocolate

4 Tbsp unsalted butter

2/3 cup PLUS 3 Tbsp flour

1/2 tsp baking powder

1/3 tsp salt

1/2 cup fat free egg substitute

1/2 cup PLUS 2 Tbsp packed light brown sugar

1 tsp vanilla extract

1 cup butterscotch chips

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Heat the chocolate and butter in a microwave-safe bowl in 20-second intervals, stirring in between, until almost melted; do not overheat since chocolate burns easily. In another bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, beat the eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in the melted chocolate. Mix in the flour mixture until just combined. Stir in the butterscotch chips. If you think your dough is too runny or soft do not worry. Refrigerate the dough for about 15 minutes and it will turn into the right consistency.

Drop heaping tablespoons of dough 2 to 3 inches apart onto the baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, about 12 to 14 minutes total. ( Do NOT overbake these, as these cookies can easily become dry.) Cool on sheets 10 minutes; with a spatula, carefully transfer cookies to wire racks to cool completely.