Chocolate Chip Biscoff Cookies (Print Version)
# 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 (57 grams, softened, full fat, brick style)
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
→ Add-ins
16 -
2 cups milk chocolate chips (340 grams)
17 -
15 Biscoff cookies, regular size (coarsely crushed)
→ Optional Toppings
18 -
Melted cookie butter
19 -
Crushed Biscoff cookies
# Instructions:
01 -
Line 2 baking sheets with a silicone baking mat or parchment paper.
02 -
Whisk together the cake flour, all-purpose flour, cornstarch, cinnamon, baking powder, baking soda, and salt. Set aside.
03 -
In a stand mixer with a paddle attachment (or a large mixing bowl with a 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 to the wet mixture until well combined. Gradually add the flour mixture, mixing slowly until just combined.
05 -
Fold in the chocolate chips and coarsely chopped Biscoff cookies until just blended. Avoid over-mixing.
06 -
Divide the dough into 14 to 16 balls (about 80-90 grams each). To create textured tops, take a dough ball, rip it in half, and press the halves back together with the jagged sides facing upward.
07 -
Place 8 dough balls on each baking sheet. Chill in the refrigerator for about an hour.
08 -
While the cookie dough chills, preheat the oven to 375°F (190°C).
09 -
Bake cookies for 11 to 12 minutes or until golden brown. For perfectly round cookies, swirl a large biscuit cutter or glass around each cookie while hot to shape them evenly. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 -
Drizzle melted cookie butter and sprinkle with crushed Biscoff cookies before serving.
# Notes:
01 -
Store cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to a week.
02 -
Freeze baked cookies for up to 2 months or freeze dough balls for up to 3 months and bake directly from frozen.
03 -
Use a kitchen scale for precise measurements and best results.