Description
Chewy and crispy edge spiced biscoff cookies with strewn chocolate chunks throughout for a large cookie treat.
Ingredients
130 grams / 4.58 ounces browned butter, room temperature
200 grams / 1 cup brown sugar
55 grams / 1 large egg, room temperature
100 grams / 1/2 cup biscoff spread
214 grams / 1 1/3 cups plain flour
4 grams / 1 teaspoon baking powder
3 grams / 1/2 teaspoon baking soda
1/4 teaspoon sea or kosher salt
120 grams / 4.2 ounces chocolate, roughly cut
60 grams / 1/2 cup biscoff cookies, crumbled
Instructions
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
- Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the egg and continue to beat until well combined, beating for a further minute.
- Add in the cookie butter and beat until combined.
- Toss in the flour, baking powder and baking soda and combine until no dry portions remain in your bowl.
- Add 2/3 of the chocolate chunks and crushed biscuits and stir until combined and strewn through your cookie dough.
- Scoop a piece of dough and roll the the top of your cookie dough into the remaining 1/3 of chocolate chunks, flattening slightly as you place it on the tray.
- Continue scooping and rolling into the chocolate pieces, pressing lightly when you place onto the tray, ensuring there is 1 1/2 inches between each cookie.
- Press a scoop into the center of your cookies and top with a tablespoon of cookie butter and some of the remaining crushed biscuits.
- Bake for 12 minutes or until golden at the edges.
- Allow to sit on your baking tray for 3 minutes before placing on a cooling rack.
- Serve with a glass of milk.
- Enjoy!
Notes
Recipe by Roamingtaste
Nutrition
- Serving Size: 1 large cookie
- Calories: 331 grams per serve
Keywords: biscoff baking, chocolate chunk cookies