Biscoff Chocolate Chip Cookies
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Biscoff Chocolate Chip Cookies
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- ½ cup butter at room temperature, +2 Tablespoons, total 10 Tbsp, 140g, soft
- ½ cup Biscoff spread also known as cookie butter, 130g
- ⅔ cup light brown sugar
- ⅓ cup granulated sugar
- 1 egg at room temperature, large
- 2 teaspoons vanilla extract pure
- 1 3/4 cups all-purpose flour spooned & leveled, not scooped, 220g
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 ounces dark chocolate chips a little less than 1 cup, or chopped baking chocolate, 140g
- 5 ounces semi-sweet chocolate chips 140g
Instructions
- Preheat the oven to 350°F (180°C).
- Add the softened butter to the mixing bowl and beat it for a minute (You can use a hand mixer or a stand mixer. If using a stand mixer, use a paddle-shaped attachment).
- Add the Biscoff spread and beat it with butter for a minute.
- Add both types of sugar. Mix over medium-low speed for about 3 minutes, until light, fluffy, and well combined.
- Add the egg and vanilla extract, mix over medium-low speed for another 2-3 minutes, until well combined. Scrape down the sides of the bowl from time to time with a spatula.
- Stir together the flour, baking soda, baking powder, cinnamon, and salt. Add the flour mixture to the mixing bowl. Mix on low speed until partially combined (you should still see some flour, and the dough will be rather clumpy).
- Reserve about 1/5 of the chocolate chips (or chopped chocolate) to press on top of the cookie dough balls. Add the remaining chocolate chips to the bowl. Mix until the chocolate is evenly distributed and the flour fully incorporated (but don't overmix).
- Scoop the dough with a 3-tablespoon scoop and place it on a baking sheet lined with parchment paper, about 2 inches (5 cm) apart. Don’t flatten the cookies. If you want to bake them right away, try to shape them a little taller. Place the remaining dough in the fridge. If you want taller/thicker cookies, refrigerate the dough for 30 minutes before baking. However, if you shape the cookie dough balls to be taller rather than round, the cookies won’t turn out flat anyway. Place some of the reserved chocolate chips on top of the cookie dough balls and press them in slightly.
- Bake the cookies in batches for about 13 minutes. The baking time may vary slightly depending on your oven. The cookies should have slightly golden edges but remain completely soft.
- Take the baking tray out of the oven and let the cookies cool on the baking sheet for a couple of minutes. When they are sturdy enough to handle, transfer them to a cooling rack. Always use a cooled baking sheet for the next batch of cookies.
- Enjoy!
Notes
- How to measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. I recommend using a digital scale for perfect and consistent results.
- Room temperature butter is butter that has been softened by being left out at room temperature, typically between 20–23°C (68–73°F). It should be soft enough to press gently with a finger and leave an indent but not so soft that it’s oily or melting.
- Calories = 1 cookie (1/23 of the recipe). This is only an estimate!
Nutrition Information
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Calories
210kcal
(11%)
Nutrition Facts
Serving: 23cookies
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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