Chocolate Chip Biscoff Cookies
If you’re looking for a cookie that brings together two of the most beloved flavors in the dessert world, look no further than these Chocolate Chip Biscoff Cookies. They combine the rich, buttery flavor of cookie butter with the classic charm of chocolate chip cookies. Each bite is a delightful mix of creamy chocolate and the unique spiced flavor of Biscoff cookies, creating an irresistible treat that is perfect for any occasion.
Why This Recipe is a Keeper
These Chocolate Chip Biscoff Cookies aren’t just any ordinary cookies; they are a celebration of flavors and textures. With a soft, chewy center and a slightly crisp edge, they deliver a satisfying bite every time. The addition of cream cheese adds a touch of richness, while the crushed Biscoff cookies provide a delightful crunch. Plus, they are easy to make and use simple ingredients that you probably already have in your pantry.
The Ingredient Lineup
To whip up a batch of these Chocolate Chip Biscoff Cookies, you will need the following ingredients:
- 1 cup cake flour (171 grams)
- 1 cup all-purpose flour (95 grams)
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 ounces cream cheese (57 grams, softened, full fat, brick style)
- ¾ cup light brown sugar (135 grams, packed)
- ½ cup cookie butter (140 grams)
- ½ cup unsalted butter (1 stick, softened)
- ¼ cup granulated sugar (50 grams)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 tablespoon vanilla extract
- 2 cups milk chocolate chips (340 grams)
- 15 Biscoff cookies (regular size, not XL airplane size, coarsely crushed)
Tools of the Trade
Gathering the right tools can make your baking experience smoother. Here’s what you’ll need:
- Mixing bowls: For combining your wet and dry ingredients.
- Electric mixer: To make mixing easy and efficient.
- Baking sheet: A sturdy sheet for spreading your cookies.
- Parchment paper: To prevent sticking and for easy cleanup.
- Cookie scoop: For uniform cookie sizes.
- Cooling rack: To allow cookies to cool evenly.
Chocolate Chip Biscoff Cookies: How It’s Done
Now that you have your ingredients and tools ready, let’s get into the step-by-step process of making these delightful cookies.
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper to ensure the cookies don’t stick.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the cake flour, all-purpose flour, cornstarch, ground cinnamon, baking powder, baking soda, and fine sea salt. Set this mixture aside.
Step 3: Cream the Butters and Sugar
In a large bowl, using an electric mixer, beat the softened unsalted butter, cookie butter, cream cheese, light brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 4: Add the Egg Mixture
Add the large egg, egg yolk, and vanilla extract to the butter mixture. Beat until fully incorporated.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; you want to maintain a tender cookie.
Step 6: Fold in Chocolate Chips and Biscoff Cookies
Gently fold in the milk chocolate chips and coarsely crushed Biscoff cookies. This step adds texture and flavor, so make sure they are evenly distributed.
Step 7: Scoop and Shape the Cookies
Using a cookie scoop, portion out the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. This allows room for spreading while baking.
Step 8: Bake
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look a bit underbaked, but they will continue to firm up as they cool.
Step 9: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Allow them to cool completely before indulging in these Chocolate Chip Biscoff Cookies.
Vegan & Vegetarian Swaps
If you’re looking to adapt this recipe to be vegan or vegetarian-friendly, here are some easy swaps:
- Use vegan cream cheese instead of regular cream cheese.
- Substitute the butter with a plant-based butter alternative.
- Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
- Use dairy-free chocolate chips.
Mistakes That Ruin Chocolate Chip Biscoff Cookies
To ensure your cookies turn out perfectly every time, avoid these common mistakes:
- Using cold ingredients: Make sure your butter, eggs, and cream cheese are at room temperature for a smooth batter.
- Overmixing the dough: Mix until just combined to keep the cookies tender.
- Not measuring ingredients accurately: Use a kitchen scale for precise measurements, especially for flour.
- Baking on a hot baking sheet: Always use a cooled baking sheet to prevent spreading and ensure even baking.
Leftovers & Meal Prep
If you have leftover Chocolate Chip Biscoff Cookies (though they may not last long!), here’s how to store them:
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies for up to three months. Just be sure to layer them with parchment paper to prevent sticking.
For meal prep, you can also make the cookie dough in advance. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag. When you’re ready to bake, you can bake them straight from the freezer, adding a couple of extra minutes to the baking time.
Troubleshooting Q&A
Why are my cookies flat?
Flat cookies can be a result of using melted butter instead of softened butter, or not enough flour in the dough. Ensure your butter is softened and accurately measure your flour for the best results.
How do I make my cookies chewier?
To achieve a chewier texture, consider adding an extra egg yolk or using bread flour instead of all-purpose flour. The additional fat and protein will help create a chewy cookie.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, chill it in the refrigerator for 30 minutes. This will firm it up and make it easier to scoop and shape.
Can I use other types of chocolate?
Absolutely! Feel free to substitute milk chocolate chips with dark chocolate, white chocolate, or even a mix of your favorites. The versatility of this recipe allows for endless flavor combinations!
Serve & Enjoy
Now that you have successfully made your Chocolate Chip Biscoff Cookies, it’s time to serve them up! Whether you enjoy them with a glass of milk, a cup of coffee, or on their own, these cookies are sure to impress your family and friends. Perfect for cookie exchanges, parties, or just an afternoon treat, these cookies are destined to become a staple in your baking repertoire.
These Chocolate Chip Biscoff Cookies are not only delicious but are also a fun twist on traditional cookies that will leave everyone wanting more. Enjoy baking and indulging in these delightful treats!
Chocolate Chip Biscoff Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper to ensure the cookies don’t stick.
- In a medium bowl, whisk together the cake flour, all-purpose flour, cornstarch, ground cinnamon, baking powder, baking soda, and fine sea salt. Set this mixture aside.
- In a large bowl, using an electric mixer, beat the softened unsalted butter, cookie butter, cream cheese, light brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add the large egg, egg yolk, and vanilla extract to the butter mixture. Beat until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; you want to maintain a tender cookie.
- Gently fold in the milk chocolate chips and coarsely crushed Biscoff cookies. This step adds texture and flavor, so make sure they are evenly distributed.
- Using a cookie scoop, portion out the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. This allows room for spreading while baking.
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look a bit underbaked, but they will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Allow them to cool completely before indulging in these Chocolate Chip Biscoff Cookies.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookies for up to three months, layering them with parchment paper to prevent sticking.
- Scoop and freeze cookie dough in advance for quick baking later.
