These rich dark chocolate cookies are made with a combination of regular cocoa powder and black cocoa to create a deep chocolate flavor. Add white chocolate and butterscotch chips and candy eyeballs for a simple festive touch!
½cup(113g) unsalted buttersoftened to room temperature
1cup(200g) granulated sugar
1large eggroom temperature
1teaspoonvanilla extract
¼cup(42g) white chocolate chips
¼cup(42g) butterscotch chips
Instructions
Preheat oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a medium size bowl, whisk together the flour, cocoa powders, baking powder, and salt. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the egg and vanilla, and beat again until combined.
With the mixer on low, slowly add the flour/cocoa mixture and beat until just combined. Add the butterscotch and white chocolate chips and continue mixing until evenly dispersed.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll the dough into balls and place on prepared baking sheet. Bake for 9-11 minutes, or until edges are set and center is no longer shiny.
Remove from oven, press two candy eyeballs into each cookie, and allow to cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely. Cookies stay fresh covered at room temperature up to 1 week. Baked cookies can be frozen, up to 2 months. Rolled cookie dough can be frozen, up to 3 months. Place on baking sheet and add 1-2 minutes to baking time.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.