These Biscoff Chocolate Chip Cookies take the classic chocolate chip cookie to a new level of indulgence with the addition of spiced Biscoff spread and a mix of dark and milk chocolate chunks. Using the brown butter method, these cookies achieve a deep, nutty flavor that complements the sweet, caramel-like taste of the Biscoff spread. Perfectly chewy with crispy edges, these cookies are a dream come true for cookie enthusiasts looking for an extraordinary baking adventure.
Why You’ll Love This:
These cookies are a treat for anyone who loves the unique flavor of Biscoff cookie butter combined with the timeless appeal of chocolate chip cookies. The use of brown butter adds a rich, gourmet quality, while the vanilla bean paste provides an authentic, aromatic vanilla flavor that elevates the overall taste profile. The contrast between the gooey, molten Biscoff center and the crunchy chocolate chips makes each bite a delightful experience.
Perfect Occasion:
Ideal for cookie swaps, family gatherings, or as a special treat during the holidays, these Biscoff Chocolate Chip Cookies are sure to impress. They’re also great for packing into school lunches or enjoying as a decadent snack during a cozy night in. Whether you’re hosting a party or simply treating yourself, these cookies are a luxurious way to satisfy your sweet tooth.
Decoration Tips:
For an extra touch of elegance, drizzle melted chocolate over the cooled cookies and sprinkle with a dash of sea salt or crushed Biscoff biscuits for added texture and flavor contrast. Presenting them on a chic cookie stand alongside a pitcher of cold milk can create an inviting setup for guests to enjoy.
Ingredients:
- 5 tablespoons of salted butter (use the brown butter method)
- 1 1/4 cups of flour
- 1/4 teaspoon of baking soda
- 1 room temperature egg
- 1/2 tablespoon of vanilla bean paste
- 1/4 cup of granulated sugar
- 1/2 cup of light brown sugar
- Biscoff spread
- Dark chocolate chips
- Milk chocolate chunks
Directions:
- Spoon about 2 teaspoons of Biscoff spread onto parchment paper to form 8 balls. Freeze these balls.
- Melt butter in a saucepan over low heat. Stir continuously until it browns, then set aside to cool.
- In a mixing bowl, whisk together the cooled butter, granulated sugar, brown sugar, and vanilla bean paste. Incorporate the egg into the mixture.
- Mix in the flour, baking soda, and both types of chocolate chips. Refrigerate the dough for at least 30 minutes, or overnight for optimal thickness and chewiness.
- Preheat the oven to 350°F (175°C).
- Use an ice cream scoop to portion the dough onto a baking sheet. Press a frozen Biscoff ball into the center of each dough scoop.
- Bake for 11-15 minutes or until the edges are golden.
- Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack.
Enjoy these scrumptious Biscoff Chocolate Chip Cookies with a cold glass of milk!
