The Best Cookies Ever

Brian calls these the "Jesus of cookies"

I shouldn’t be eating these. They are full of all of the things I’m trying to avoid: sugar, flour and lots and lots of chocolate. And butter. Delicious, delicious butter. Maybe I will get around to modifying them to be gluten-free at some point, but today I’m baking them for Brian’s office and not for my own consumption. (What’s that? I should have one? Well, okay. And a second? I guess, since you twisted my arm.)

Chocolate and Butterscotch Cookies with Coconut


  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1/2 cup granulated sugar
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1/4 cup Dutch process unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon Kosher salt
  • 1 cup butterscotch chips
  • 1 cup semi-sweet (or dark) chocolate
  • 1 3/4 cup flaked coconut
  • 1 3/4 cup coarsely chopped pecans (optional)

Preheat the oven to 350 degrees. In your trusty red Kitchen Aid mixer, cream together butter and sugar (about 2 minutes on medium speed). Mix in vanilla and eggs.

Whisk together flour, cocoa powder, baking soda, baking powder and salt in a medium bowl (because I don’t have a sifter, yo). Slowly add dry ingredients to butter mixture until combined. Stir in remaining ingredients.

Form into balls (they should fit neatly into the palm of your hand) and place on parchment lined baking sheets, flatten slightly. Bake for 10-12 minutes. Let cool, eat, die happy.

The dough

Dough balls should fit in your palm

Ready to bake, slightly flattened

Bakers Notes:

  • I have made these half a dozen times and I alter it a little each time. One of the beauties of this recipe is that it’s really easy to make substitutions. You can use all butterscotch chips, all dark chocolate, white chocolate (barf, not my favorite) and any kind of nut you like. Or leave the nuts out altogether.
  • If you find yourself with only one stick of butter (like I did this afternoon, ahem) here’s a good thing to know about measurements: there are 4 tablespoons to every 1/4 cup. Yeah, it’s a pain to measure but it’s doable.
  • I don’t own a cooling rack (blasphemy!) so I just leave the cookies on the baking sheets.
  • This recipe was adapted from Martha Stewart

About Kirsten

Wife, mother, writer and all around knerd. Maker of cookies, scarves and really big messes.

Posted on January 14, 2011, in Recipes and tagged . Bookmark the permalink. Leave a comment.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: