Indulge in the irresistible charm of these Biscoff Chocolate Cookies, where the distinctive spicy sweetness of speculoos meets the rich depth of dark chocolate. These cookies are crafted with a unique touch of browned butter for an added depth of flavor, coupled with chunks of dark chocolate and crushed speculoos biscuits for a delightful texture contrast.
Why You’ll Love This:
- Unique Flavor Combination: The combination of Biscoff spread and dark chocolate offers a uniquely satisfying taste.
- Crunchy and Chewy Texture: The cookies feature a perfect balance between a crunchy exterior and a chewy, moist center.
- Aromatic Experience: The use of browned butter and speculoos spices fills your kitchen with a warming, inviting aroma during baking.
Perfect Occasion: These cookies are a fantastic choice for coffee breaks, after-school snacks, or as a special treat during gatherings. They’re also great for holiday cookie exchanges or as a thoughtful homemade gift.
Decoration Tips:
- Drizzle additional melted Biscoff spread over the cooled cookies for an extra glossy look.
- Top each cookie with a sprinkle of sea salt before baking to enhance the chocolate flavor.
- Present them on a decorative plate or in a beautiful cookie tin for gifting.
Ingredients:
- 100g unsalted butter
- 100g brown sugar
- 50g granulated sugar
- 60g Biscoff spread
- 1 egg
- 1/2 tsp vanilla extract
- 150g all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 120g dark chocolate, chopped or chocolate chips
- 45g speculoos biscuits, crushed
Instructions:
- Make browned butter by cooking the butter until it turns brown. Filter to obtain 80g of browned butter. Let it cool.
- Mix the cooled browned butter with the Biscoff spread. Once integrated, add both sugars and mix well.
- Beat in the egg and vanilla extract.
- Sift together the flour, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Fold in the chopped dark chocolate and crushed speculoos biscuits. Chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 175°C (347°F). Using an ice cream scoop, form 60g balls of dough.
- Place additional chocolate pieces on top of each cookie and drizzle some melted Biscoff spread.
- Bake for 12-14 minutes.
- Immediately after baking, use a larger cookie cutter or bowl to gently shape the cookies into perfect rounds. Top each with a small spoonful of Biscoff spread.
- Allow to cool before serving.
Enjoy these delicious Biscoff Chocolate Cookies, a heavenly treat that combines the best of speculoos and chocolate in every bite!
