Biscoff Chocolate Chip Cookies

Due to a silly mix up with an order, I ended up with 6 huge bags of chocolate chips. They are literally sitting on my kitchen counter. I’m not exactly sure what to do with all of them. There are only so many chocolate chip cookies I can make. So this week I ended up making three new recipes. I made the biscoff chocolate chip cookies, copycat subway chocolate chip cookies and a chocolate chip cake. And I still have bags and bags left. So back to the drawing board, coming up with more recipes to share with you. Don’t worry, not all the recipes I share this week will be chocolate chip related. :)

Preparation Time 30 minutes 

Chill Time 30 minutes 

Cook Time 15 minutes 

Yields 8 large cookies 

Ingredients 

100 grams butter 

60 grams cookie butter 

100 grams brown sugar 

50 grams sugar 

1 egg- room temperature 

1/2 teaspoon vanilla 

150 grams flour 

1/2 teaspoon baking soda 

1/2 teaspoon baking powder 

1/2 teaspoon salt 

120 grams chocolate chips 

45 grams biscoff cookies- broken 

Topping 

1 tablespoon cookie butter 

2-3 biscoff cookies- broken 

Instructions 

1. Brown the butter: In a saucepan, melt the butter and stir occasionally until the butter turns an amber colour and brown specks are visible in the butter. Pour it out into a bowl. You will need around 80 grams of this brown butter. 

2. Add the cookie butter and mix it in until smooth. Freeze for 5 minutes. 

3. Beat the butter and sugars together for 3-4 minutes. 

4. Add the egg and vanilla 

5. Flour in the flour, baking powder, baking soda and salt until almost combined. 

6. Fold in the chocolate chips and biscoff cookies. Do not over mix the cookie dough. 

7. Chill the dough if needed, but it’s not necessary though. 

8. Divide the dough into 8 pieces. Roll the dough into balls and place them 2 inches apart on a parchment lined baking tray. Bake the cookies at 175c for 12-14 minutes. 

9. Use a cookie cutter to swirl the cookies and make them uniform if you want. 

10. Top them with additional biscoff cookies if you prefer cookies that look more ‘full’. 

11. Cool them for 10 minutes on the tray before moving them to a cooling rack. 

12. Top them with a biscoff butter drizzle.