Description
Deliciously soft yet crisp-edged Biscoff Chocolate Chip Cookies loaded with rich cookie butter, crunchy crushed Biscoff cookies, and melty pools of semi-sweet chocolate. Perfectly browned butter adds a nutty depth to these indulgent cookies that are sure to satisfy every sweet tooth.
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)
- 100 g light brown sugar (1/2 cup)
- 50 g granulated sugar (1/4 cup)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
Add-ins
- 120 g semi-sweet chocolate, chopped (2/3 cup)
- 45 g Biscoff cookies, crushed (approx. 6 cookies)
Instructions
- Brown the Butter: In a small saucepan over medium heat, melt the unsalted butter, stirring occasionally until it turns a golden amber color with little brown specks. This process intensifies the butter’s flavor for richer cookies.
- Mix with Cookie Butter: Pour the browned butter into a medium bowl and ensure you have 80-85g. If less than 80g, add a few grams of water to reach 80g. Immediately stir in the cookie butter until smooth, then chill this mixture in the freezer for 5 minutes.
- Prepare Chocolate: While chilling the butter mixture, chop the semi-sweet chocolate into chunks or break chocolate feves.
- Add Sugars: Once the brown butter mixture has cooled slightly, whisk in the granulated and light brown sugars until combined.
- Incorporate Egg and Vanilla: Whisk in the egg and vanilla extract thoroughly to create a smooth batter.
- Add Dry Ingredients: Add flour, baking soda, baking powder, and salt to the wet mixture. Using a rubber spatula, gently fold until just a few streaks of flour remain to avoid over mixing.
- Fold in Chocolate and Biscoff Cookies: Add chopped chocolate and crushed Biscoff cookies, folding until no flour streaks remain for an even distribution of mix-ins.
- Chill the Dough: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes, up to 2 days. This makes the dough easier to scoop and enhances flavor.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper or a silicone baking mat.
- Scoop Dough: Using a cookie scoop, portion out heaping 3 tablespoon scoops of dough onto the baking sheet spaced apart to allow spreading.
- Optional Topping: Melt 2 tablespoons of cookie butter and spread a small amount on top of each cookie, then sprinkle additional chocolate and crushed Biscoff cookies for an extra indulgent finish.
- Bake: Bake the cookies for 12-14 minutes or until the edges are golden brown and centers are set but soft.
- Shape Cookies: Immediately after removing from the oven, use a bowl slightly larger than the cookies to gently swirl over them, evening their shape to a more uniform circle.
- Cool: Allow the cookies to cool on the hot baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- Using a kitchen scale ensures precise measurements for best results.
- If chilling dough for over 1 hour, bring to room temperature for 20-30 minutes before scooping to make scooping easier.
- This recipe yields 8 large cookies; for 10 smaller cookies, use level (not heaping) 3 tablespoon scoops.
- Recommended chocolates are Valrhona feves or Guittard super cookie chips for signature melt pools.
- Affiliate links for kitchen tools used include kitchen scales, oven thermometer, cookie scoops, cookie sheet pans, and milk pans.
