Chocolate Butterscotch Cookies

We have many versions of this cookie recipe, but if you like a hint of butterscotch and a mix of milk and semi-sweet chocolate this could be a favorite for you.   The brown butter brings a nutty warm taste to this cookie and is really hard to resist.  We serve these during meetings at the office and its kind of funny to watch business people trying to discreetly have their fourth cookie, but who is watching?

Ingredients 

• 16 tablespoons of unsalted butter, browned
• 1 cup of light brown sugar
• 1/2 cup sugar
• 2 extra large eggs, room tempertature 
• 1 tablespoon of top quality vanilla extract 
• 1 1/2 cup all purpose flour
• 1/2 cup cocoa powder 
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoon of kosher salt
• 2 teaspoons instant coffee crystals
• 1 cup butterscotch chips
• 1/2 cup bittersweet chocolate chips
• 1/2 cup milk chocolate chips

Making It

• Turn the oven to 350 degrees
• Make the brown butter per instruction on link, then put in the refrigerator for 20 minutes, until if solidifies but still soft
• In a mixer fitted with a paddle attachment add the softened butter and the two sugars, mix at medium for 5 minutes, you want it a fluffy yellow
• Add the eggs, one at a time then vanilla, let mix for another two minutes, be sure to stop half-way through and scrape down the side of the mixing bowl
• Sift together the flour, cocoa, baking powder, baking soda, coffee crystals, salt then slowly put into the bowl with the mixer on low so you don’t create a flour cloud, remove from mixer when everything is incorporated (scrape down the bowl if you have to)
• Fold in the butterscotch, bittersweet and chocolate chips
• Line four baking sheets with parchment paper and scoop six cookies on each, put in oven and cook for 7 1/2 minutes, switch sheets between racks then cook for another 7 1/2 minutes
• Let cool and serve