Chocolate Chip Biscoff Cookies
Deliciously thick and chewy Biscoff cookies that are loaded with chocolate chips, and have a surprise Biscoff centre!
Servings: 22 - 24 cookies
Calories: 194kcal
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter melted
- ½ cup (100g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ½ cup (130g) Biscoff spread
- 1 cup (175g) chocolate chips plus extra for topping
- 22 - 24 half teaspoons Biscoff spread
Instructions
- Scoop out 22 - 24 half teaspoons of Biscoff, and place them on a baking tray lined with parchment paper or a silicone mat. Freeze until solid - at least 1 - 2 hours.
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, cinnamon, and salt. Set aside.
- Whisk together the butter and sugars until combined. Add the egg, vanilla, and Biscoff, and mix until combined. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
- Roll the dough into 1.5oz balls, and flatten them out. Place the frozen Biscoff into the centres, then roll the dough back into balls. Place onto the prepared baking tray, and press the extra chocolate chips on top.
- Bake for 10 - 12 minutes. Do not over-bake, they will firm up as they cool. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.