Brown Butter Biscoff Chocolate Chip Cookies
User Reviews
4.5
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Prep Time
45 mins
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Cook Time
10 mins
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Total Time
55 mins
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Servings
28 cookies
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Calories
254 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Brown Butter Biscoff Chocolate Chip Cookies
Description
This recipe merges the unique taste of browned butter with Biscoff cookie butter to create a cookie dough rich in caramel and spice notes. The inclusion of flour, baking soda, baking powder, sea salt, and cinnamon rounds out the flavor profile. Sugars and eggs bind the dough and contribute moisture and tenderness. Adding semi-sweet chocolate chips or chunks distributes bursts of melted chocolate throughout.
Chilling the dough for at least 30 minutes (up to 72 hours) helps develop flavor and results in better texture during baking. Baking at 350°F produces cookies with crispy, nutty edges and soft, chewy centers. Sprinkling with flaky sea salt after baking enhances the sweet and savory contrast.
These cookies can be stored in an airtight container on the counter for several days or frozen along with the dough for future baking.
Ingredients
- 1 cup unsalted butter cut into tablespoon pieces
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 cup Biscoff cookie butter
- 2 egg large
- 2 teaspoons vanilla extract pure
- 1 1/2 cups semi-sweet chocolate chips or chocolate chunks
- sea salt for sprinkling on cookies, flaky
Instructions
- Place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a small bowl. Place in the fridge while you prep the other ingredients, for about 10 minutes, so it can cool down a bit.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In the bowl of a stand mixer with the beater blade, combine the brown sugar, granulated sugar, and browned butter. Mix until combined. Add the Biscoff cookie butter and mix until smooth. Scrape down the sides of the bowl with a spatula.
- Add the eggs and vanilla extract and mix until combined.
- Add the dry ingredients and mix on low until just combined. Don’t over mix. Stir in the chocolate chips or chocolate chunks.
- Chill the dough in the refrigerator for 30 minutes. Note-you can chill the dough for up to 72 hours.
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.
- Roll the cookie dough into balls, about 2 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheet, about 2-inches apart.
- Bake for 10 to 12 minutes or until cookies are golden brown around the edges but still a little soft in the center.
- Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. When they are set up, transfer to a cooling rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days to preserve texture.
- Freeze both baked cookies and dough for up to 3 months for convenient storage and fresh baking later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 131mg | 5% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 224IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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