Chocolate Butterscotch Cookies

These cookies are not for the faint of heart. They are definitely for the true chocolate lover. And well, that just makes them perfect for Valentine's day, which is so obviously a holiday for the chocolate lover. These cookies are magical for a number of reasons, first, they have over a pound of chocolate in them, and that can't be anything but good. Second, they are the perfect make ahead cookie. The dough can be made ahead, and the cookie tastes better the second day (in my opinion). If you (or your sweetheart) don't like butterscotch (which apparently a good number of people don't), definitely leave it out or swap it with some more chocolate. You can taste the butterscotch, in addition to the chocolate in every bite, despite their not being a lot of it in the cookies. So whip up a delicious batch of chocolate heaven as part of your Valentine's day celebration or whenever the chocolate cravings strike! Enjoy!



Chocolate Butterscotch Cookies:
8 oz of bittersweet chocolate
8 oz of semisweet chocolate
1/2 stick of butter (1/4 cup)
1 3/4 cups of brown sugar
4 eggs
1 tbsp of vanilla extract
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tsp of sea salt
1 cup of semisweet chocolate chips
1 cup of butterscotch chips
1/2 cup of sliced almonds

Break the chocolate into pieces and slice the butter, add to a heat-proof bowl. Microwave in increments of 30 seconds, stirring in between, until chocolate and butter are melted. Put bowl in the refrigerator to cool. In a large bowl beat sugar and eggs until very fluffy, about 5 minutes with a mixer. Add in vanilla extract and slightly cooled chocolate mixture. Beat until incorporated. Add in flour, baking powder, salt, and sea salt. Stir until just combined, do not over mix. Add in chocolate chips, butterscotch and almonds, and stir gently. Refrigerate dough until firm, at least an hour, but up to overnight. Pre-heat the oven to 350 degrees. Line a baking sheet with wax paper and grease or Pam lightly. Drop the cookies by heaping tablespoons, and then flatten slightly. Bake until the tops are cracked, about 12 minutes. (adapted from epicurious)



Happy Eating.