Total Time: Less than two hours (cookie dough needs to chill for 1 hour)
Yield: 6-12 cookies depending on size
⅔ cup butter
½ cup sugar
½ cup brown sugar
1 teaspoon vanilla
1 ½ cups flour
¼ cup cocoa powder
½ teaspoon baking soda
½ teaspoon salt
½ cup walnuts
½ cup chocolate chips
½ cup butterscotch chips
Beat the butter, sugar, and brown sugar together until thoroughly mixed.
Add the vanilla and the egg to the butter mix.
In a separate bowl whisk together the flour, cocoa powder, baking soda, and salt. Slowly combine with the butter mix.
Add the chips and walnuts and mix well.
Cover & refrigerate for at least one hour.
Preheat the oven to 375 degrees.
Roll out the dough into puck shapes and place them on a cookie sheet that’s either greased or lined with parchment paper.
Bake for 17-20 minutes and remember to rotate the tray halfway through baking. The trick with cookies is to remove them from the oven before you think they’re ready. If you feel slightly uncomfortable pulling out the tray, then they’re probably perfect.
Let the cookies cool on the tray and then transfer to a cooling rack.
The base of this recipe comes from my favorite cookbook which is a Betty Crocker cookbook from the 1950s. The recipes are so classic. I just wanted some cookies the other day so I pulled up the Chocolate Chip Cookie recipe in the cookbook and then decided that I needed something a little extra so I added walnuts, cocoa powder, and butterscotch chips. These cookies turned out so good! I made them with the sole purpose of quieting the demands of my sugar tooth but this easy recipe needs to exist in the world. Sorry I don’t have a cute picture of a tray of cookies or a nice stack. By the time I decided to share this I only had 1 ⅓ cookies left to photograph. Can you tell that I made up the name all by myself? I hope you all enjoy these as much as I did!