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Biscoff Chocolate Chip Cookies

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3.9 from 22 reviews

These Biscoff Chocolate Chip Cookies are irresistibly soft with crisp edges, packed with creamy cookie butter, crunchy crushed Biscoff cookies, and generous pools of melty semi-sweet chocolate. The unique twist of brown butter and cookie butter creates a rich, deep flavor that elevates the classic chocolate chip cookie experience.

Ingredients

Scale

Wet Ingredients

  • 100 g unsalted butter (7 tbsp.)
  • 60 g cookie butter (¼ cup)
  • 1 egg, room temperature
  • ½ tsp vanilla extract

Dry Ingredients

  • 150 g all purpose flour (1 ¼ cups)
  • 100 g light brown sugar (½ cup)
  • 50 g granulated sugar (¼ cup)
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt

Add-ins

  • 120 g semi-sweet chocolate, chopped (⅔ cup)
  • 45 g Biscoff cookies, crushed (approx. 6 cookies)

Instructions

  1. Brown the Butter: In a small saucepan over medium heat, melt the unsalted butter. Stir occasionally until the butter turns amber with little brown specks, indicating it’s browned and has developed a nutty aroma.
  2. Mix Brown Butter with Cookie Butter: Pour the browned butter into a medium bowl, ensuring you have between 80g and 85g. If less than 80g, add a few grams of water to reach 80g. Immediately whisk in the cookie butter until the mixture is smooth, then place the bowl in the freezer for 5 minutes to chill slightly.
  3. Prepare Chocolate: While the butter mixture chills, chop the semi-sweet chocolate into chunks or halve chocolate feves if using.
  4. Add Sugars: Remove the butter mixture from the freezer and whisk in the granulated sugar and light brown sugar until well combined.
  5. Incorporate Egg and Vanilla: Whisk in the egg and vanilla extract until the mixture is smooth and homogeneous.
  6. Add Dry Ingredients: Sift or add the flour, baking soda, baking powder, and salt. Use a rubber spatula to fold gently until only a few streaks of flour remain; avoid overmixing to keep cookies tender.
  7. Fold in Chocolate and Crushed Biscoff Cookies: Add the chopped chocolate and crushed Biscoff cookies, folding carefully until just combined with no flour streaks visible.
  8. Chill the Dough: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 30 minutes and up to 2 days. This rest period helps develop flavor and improves cookie texture.
  9. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat to prevent sticking.
  10. Scoop the Dough: Using a cookie scoop, portion heaping 3-tablespoon scoops of dough onto the baking sheet, spacing them to allow spreading during baking.
  11. Add Toppings (Optional): Melt 2 tablespoons of cookie butter and spread a little on top of each cookie scoop. Sprinkle additional chopped chocolate and crushed Biscoff cookies on top for extra indulgence.
  12. Bake: Bake for 12-14 minutes, or until the cookie edges turn golden brown and centers look set but still soft.
  13. Shape Cookies: Immediately after removing from the oven, swirl a bowl slightly larger than the cookies over the warm cookies to help them become more uniform and circular in shape.
  14. Cool: Let cookies sit on the hot baking sheet for 10 minutes to firm up, then transfer to a wire rack to cool completely before serving.

Notes

  • Use a kitchen scale for best accuracy of ingredient measurements.
  • If chilling the dough for over 1 hour, bring it to room temperature for 20-30 minutes before scooping to ensure ease of handling.
  • This recipe yields 8 large cookies. For smaller cookies, make 3 tablespoon scoops instead of heaping, to make about 10 cookies.
  • Recommended chocolate options include Valrhona feves for signature melty puddles or Guittard super cookie chips.
  • Using parchment paper or a silicone baking mat helps prevent sticking and promotes even baking.

Find it online: https://yumfoodusa.com/biscoff-chocolate-chip-cookies/