Biscoff Double Chocolate Chip Cookies
Ultra-thick, rich, fudgy Double Chocolate Chip Cookies are stuffed with melty, gooey Biscoff spread, for some of the best cookies I've ever tried! Quick and easy 1-bowl recipe with no mandatory chill period, perfect for any Biscoff fans.
Servings: 15 large cookies
Ingredients
- 300 grams Biscoff spread or Cookie Butter approximately
- 1 stick (113 grams) unsalted butter cold from the fridge, cubed
- 1 cup (200 grams) light brown sugar
- 1 large egg + 1 large egg yolk at room temperature
- 1 teaspoon vanilla extract
- 1 ¼ cups (163 grams) all-purpose flour
- ⅔ cup (56 grams) cocoa powder any type
- ¼ teaspoon baking soda
- ½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- 1 cup (170 grams) semi-sweet chocolate chips
- Biscoff Cookies for decoration, optional
Instructions
To Make the Cookies:
- Place parchment paper on a rimmed baking sheet. Spoon the Biscoff spread into 15 balls, about 1-Tablespoon-sized or 20 grams each. Place in the freezer to firm up while preparing the cookie dough.**
- Preheat oven to 375°F / 190°C. Line two large light-colored rimmed baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, using an electric handheld mixer), place the cold, cubed butter and sugar. Cream on medium-high for about 5 minutes, or until well combined, fluffy, and creamy. Using a rubber spatula, stop to scrape down the bottom and sides of the bowl halfway through creaming, and again once creamed fully.
- Add the egg, egg yolk, and vanilla. Beat on medium speed until completely incorporated, about 1 minute. Scrape down the bottom and sides of the bowl.
- Add the flour, cocoa powder, baking soda, baking powder, and salt. Mix on low until almost combined. Add the chocolate chips and mix until just incorporated, scraping down the bottom of the bowl to ensure everything is combined.
- Use a large 3-Tablespoon cookie scoop to portion the cookie dough into 15 balls.
- Flatten each dough ball out with your fingers, to about 3" in diameter. Place a ball of Biscoff inside each cookie dough disc. Gently wrap the edges of the dough around the Biscoff, leaving a little spread visible on top in the middle. Place on prepared baking sheets, leaving a few inches to allow for spreading.
- Bake 9-11 minutes or until cookies appear puffed and set at the edges.
- Optional: Immediately out of the oven, swirl a large round cookie cutter around the edges of each cookie, to bring the edges in neatly and create perfectly round cookies. Place half a Biscoff cookie so it's sticking out of the gooey Biscoff center.
- Allow to cool completely on cookie sheets before serving. Store completely-cooled cookies inside an airtight container for about 4 days. Note the Biscoff cookie on top (if using) will soften slightly as the cookies sit.
Notes
The Cocoa Powder: Both Dutch-processed cocoa powder and natural cocoa powder will work just fine here. Use whatever you prefer or whatever you have on hand.
Preparing the Biscoff Ahead: I find that preparing balls of Biscoff spread ahead of time and placing in the freezer makes for the easiest, least messy way to shape these cookies. If you don't want to prep ahead, or don't have room in your freezer, simply skip that step and spoon the Biscoff directly into the flattened-out cookie dough.
Correct Measuring: To ensure thick yet moist, chewy cookies, be sure to measure your ingredients (especially your flour and cocoa powder) correctly, to avoid accidentally adding too much and creating dry, hard cookies. Use a digital kitchen scale for best results.