Description
Delight in these Biscoff Chocolate Chip Cookies, perfectly soft with crisp edges and loaded with rich cookie butter, crunchy biscoff cookie pieces, and melty semi-sweet chocolate chunks. This recipe yields indulgently flavored cookies that combine the warmth of brown butter with the caramel notes of biscoff, ideal for satisfying your sweet cravings.
Ingredients
Units
Scale
Wet Ingredients
- 100 g unsalted butter (7 tbsp.)
- 60 g cookie butter (1/4 cup)
- 1 egg, room temperature
- 1/2 tsp vanilla extract
Dry Ingredients
- 150 g all purpose flour (1 1/4 cups)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 100 g light brown sugar (1/2 cup)
- 50 g granulated sugar (1/4 cup)
Add-ins
- 120 g semi-sweet chocolate, chopped (2/3 cup)
- 45 g biscoff cookies, crushed (approx. 6 cookies)
Instructions
- Brown the Butter: Place the unsalted butter in a small saucepan over medium heat. Stir occasionally until the butter melts and begins to turn amber with little brown specks, indicating it has browned. This adds a rich, nutty flavor to the cookies.
- Mix Brown Butter with Cookie Butter: Pour the browned butter into a medium mixing bowl, ensuring you have about 80-85g of it. If less than 80g, add a few grams of water to reach 80g. Mix in the cookie butter immediately until fully combined and smooth. Place the mixture in the freezer for 5 minutes to chill slightly.
- Prepare Chocolate: While the butter mixture chills, chop the semi-sweet chocolate into chunks or break feves in half as preferred for those signature puddles.
- Add Sugars: Once the butter mixture is slightly chilled, whisk in the granulated sugar and light brown sugar until blended.
- Incorporate Egg and Vanilla: Whisk in the room temperature egg and vanilla extract to the mixture until smooth.
- Add Dry Ingredients: Sift together the all-purpose flour, baking soda, baking powder, and salt. Fold these dry ingredients into the wet mixture using a rubber spatula, just until a few flour streaks remain—avoid overmixing to maintain tender cookie texture.
- Fold in Chocolate and Biscoff Cookies: Add the chopped chocolate and crushed biscoff cookies into the dough. Fold gently until no flour streaks remain, ensuring even distribution without overworking the dough.
- Chill the Dough: Cover the dough tightly with plastic wrap or a lid, and refrigerate for at least 30 minutes up to 2 days. Chilling firms the dough and enhances flavor.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking.
- Scoop Dough: Using a cookie scoop or spoon, portion heaping 3-tablespoon scoops of dough onto the lined baking sheet, spacing the cookies adequately to allow spreading during baking.
- Optional Topping: For added indulgence, melt 2 tablespoons of cookie butter and spoon it over each cookie dough mound. Sprinkle extra chopped chocolate and crushed biscoff cookies atop.
- Bake: Bake for 12-14 minutes, or until the cookie edges turn golden brown. Keep an eye to avoid overbaking for soft centers.
- Shape Cookies: After removing from the oven, gently place a bowl slightly larger than the cookies over them and swirl to shape cookies into more uniform circles.
- Cool: Let the cookies sit on the hot baking sheet for 10 minutes to set before transferring to a wire rack to cool completely. Serve and enjoy the perfect balance of crispy edges and soft centers loaded with biscoff and chocolate.
Notes
- Use a kitchen scale for accurate measurements, crucial for baking success.
- If chilling dough for over an hour, bring it to room temperature for 20-30 minutes before scooping to ensure ease of handling.
- This recipe yields 8 large cookies; for 10 smaller cookies, scoop 3 tablespoons without heaping.
- For signature chocolate puddles, Valrhona feves or Guittard super cookie chips are recommended.
- Optional toppings of melted cookie butter, extra chocolate, and crushed biscoff cookies add extra indulgence.
