Bby

Biscoff Chocolate Chip Cookies

Name: Biscoff Chocolate Chip Cookies
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 100 g unsalted butter (7 tbsp.); 60 g cookie butter (¼ c.); 100 g light brown sugar (½ c.); 50 g granulated sugar (¼ c.); 1 egg (room temperature); ½ tsp. vanilla; 150 g all purpose flour (1 ¼ c.); ½ tsp. baking soda; ½ tsp. baking powder; ½ tsp. salt; 120 g semi-sweet chocolate* (chopped (⅔ c.); 45 g biscoff cookies (crushed (approx. 6 cookies)

8 servings

portioner

30 minutes

aktiv tid

1 hour 15 minutes

total tid

Begynd at lave mad

Ingredienser

100 g unsalted butter (7 tbsp.)

60 g cookie butter (¼ c.)

100 g light brown sugar (½ c.)

50 g granulated sugar (¼ c.)

1 egg (room temperature)

½ tsp. vanilla

150 g all purpose flour (1 ¼ c.)

½ tsp. baking soda

½ tsp. baking powder

½ tsp. salt

120 g semi-sweet chocolate* (chopped (⅔ c.)

45 g biscoff cookies (crushed (approx. 6 cookies)

Vejledning

Brown the butter: In a small saucepan set over medium heat, melt the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.

Pour the brown butter into a medium sized mixing bowl. You should be left with at least 80g of brown butter (but not more than 85g.) If you have a little less than 80g, you can add in a few grams of water until you reach 80g.

Immediately mix the cookie butter into the hot brown butter until the mixture is smooth, then set the mixture in the freezer for 5 minutes.

In the meantime, chop up your chocolate bar (if using) or break your chocolate feves in half.

Once the brown butter has chilled a little bit, whisk in the granulated and light brown sugar.

Whisk in the egg and vanilla.

Add in the flour, baking soda, baking powder and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.

Add in the chocolate and crushed biscoff cookies and fold just until no flour streaks remain.

Now the annoying but necessary part, chill your dough! Cover the bowl tightly with a lid or with plastic wrap, and set the dough to chill in the fridge for at least 30 minutes, and up to 2 days.**

Preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or a silicone baking mat.

Scoop out heaping 3 tbsp. scoops of dough***, placing the cookies spread apart to allow room for spreading.

(Optional, but recommended!) Melt 2 tbsp. of cookie butter and use a spoon to spread some on top of each cookie. Top each cookie with additional chocolate and crushed biscoff cookies. Bake for 12-14 minutes, or until the edges of the cookies are golden brown.

Immediately after taking the cookies out of the oven, take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular.

Allow the cookies to sit on the hot cookie sheet for 10 minutes before transferring to a wire rack to cool. Serve and enjoy!

Ernæring

Portionsstørrelse

1 cookie

Kalorier

398 kcal

Fedt i alt

20 g

Mættet fedt

11 g

Uumættet fedt

6 g

Transfedt

0.4 g

Kolesterol

48 mg

Natrium

251 mg

Kulhydrater i alt

45 g

Kostfiber

2 g

Sukker i alt

26 g

Protein

4 g