Chocolate Chip Biscoff Cookies (Printable Version)
Soft, chewy treats filled with melty chocolate and Biscoff goodness. #cookies #biscoff #chocolate #baking #dessert
# Ingredients:
→ Dry Ingredients
01 -
1 ½ cups cake flour (171 grams)
02 -
¾ cup all-purpose flour (95 grams)
03 -
1 tablespoon cornstarch
04 -
1 teaspoon ground cinnamon
05 -
¾ teaspoon baking powder
06 -
½ teaspoon baking soda
07 -
½ teaspoon fine sea salt
→ Wet Ingredients
08 -
2 ounces cream cheese, softened (brick style, full fat)
09 -
¾ cup light brown sugar (135 grams, packed)
10 -
½ cup cookie butter (140 grams)
11 -
½ cup unsalted butter, softened (1 stick)
12 -
⅓ cup granulated sugar (50 grams)
13 -
1 large egg (room temperature)
14 -
1 large egg yolk (room temperature)
15 -
1 tablespoon vanilla extract
→ Mix-ins
16 -
2 cups milk chocolate chips (340 grams)
17 -
15 Biscoff cookies, coarsely crushed
→ Optional Toppings
18 -
Melted cookie butter
19 -
Coarsely crushed Biscoff cookies
# Steps:
01 -
Line 2 baking sheets with a silicone baking mat or parchment paper.
02 -
Whisk together the cake flour, all-purpose flour, cornstarch, ground cinnamon, baking powder, baking soda, and fine sea salt. Set aside.
03 -
Using a stand mixer with a paddle attachment or a large mixing bowl and hand mixer, mix the cream cheese, light brown sugar, cookie butter, unsalted butter, and granulated sugar until light and creamy (about 3 to 5 minutes).
04 -
Add the egg, egg yolk, and vanilla extract until well combined.
05 -
Gradually add the dry ingredient mixture to the wet ingredients, mixing slowly until just combined.
06 -
Fold in the milk chocolate chips and coarsely crushed Biscoff cookies until just blended. Avoid over-mixing.
07 -
Divide the dough into 14 to 16 portions (about 80-90 grams each). For textured tops, rip the dough balls in half and press the jagged sides back together with the textured side upwards.
08 -
Place the dough balls on prepared baking sheets and chill in the fridge for about 1 hour.
09 -
While the dough is chilling, preheat the oven to 375°F (190°C).
10 -
Place 8 cookie dough balls per baking sheet and bake for 11 to 12 minutes or until golden brown. Let cookies rest for 5 minutes on the baking sheet before transferring to a cooling rack.
11 -
Drizzle melted cookie butter and sprinkle crushed Biscoff cookie crumbs on top before serving.
# Notes:
01 -
Chilling the cookie dough ensures a chewy texture and prevents excessive spreading.
02 -
Use a kitchen scale for precise measurements and optimal results.
03 -
If replacing cake flour with all-purpose flour, add 1 tablespoon of cornstarch and remove 2 tablespoons of flour.