Biscoff Chocolate Chunk Cookies- rich soft caramel flavoured cookies with gooey pockets of chocolate. The Biscoff spread elevates these cookies by giving them lots and lots of flavour. These cookies are soft, chewy and absolutely delicious to eat.
A couple of years ago, a colleague introduced me to Biscoff biscuits. The deep caramel flavour of the biscuits had me hooked. Then I started seeing the biscoff spread at my local poundshop. The sweet creamy spread actually made with Biscoff biscuits. According to the lotusbiscoff site, in Belgium they put the biscuit on their bread and some crumbled it and others dunked it in their drinks first. Then a Belgian mum created a creamy spread and entered it into a TV show, The Inventors. It was there, the deliciousness which is the Biscoff spread was born. The spread contains more than 50% caramelised biscuits and is nut free.
Making a dessert or something with biscoff has been on my mind for a while. So I thought why not bake some cookies.
Biscoff has a distinct flavour of caramel which the compliments chocolate and mixed into the cookie base it is perfection.
Let's make these delicious Biscoff Chocolate Chunk Cookies
For the cookies, you will need:
Brown & Granulated & sugar
Plain or all purpose flour
Bicarbonate or baking soda
Chocolate chunks or chips
To make these, I adapted my favourite cookie recipe. I reduced the amount of sugar, added in an extra egg yolk and then biscoff spread.
I left cookie batter to chill in the fridge for two days. You don’t have to wait 2 days to bake these, but here’s the thing leaving your cookie dough to chill enhances the taste and gives the flour time to hydrate. And that’s what we want, FLAVOUR!!
Then bake and enjoy the deliciousness that is this cookie.
Be prepared to have your kitchen smelling amazing.
Here’s what I love about these cookies, it has chewy edges , deep caramel flavour and melted puddles of chocolate. This cookie does not skimp in flavour. These cookies are soft, with every bite you are met with sweetness which isn’t overpowering, a bit of chocolate and that delicious Biscoff flavour
For more cookie recipes, check these out:
Biscoff Chocolate Chunk Cookie
- 240 grams (2 cups) plain or all purpose flour
- 1 teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt
- 125 grams (½ cup) unsalted butter room temperature
- 90 grams (½ cup) light brown sugar
- 100 grams (½ cup) granulated or caster sugar
- 1 whole egg room temperature
- 1 egg yolk room temperature
- 125 grams biscoff spread
- 1 teaspoon vanilla extract or essence
- 180 grams (6.34 ounces) chopped chocolate chunks 60-70% cocoa
- In a bowl, sift together flour, bicarbonate of soda and salt. Set aside.
- In the bowl of stand mixer, beat butter and sugars until light and fluffy, about 5 minutes. Add egg and egg yolk, mixing well until combined. Scrap sides as needed. Add in vanilla extract.
- Beat in Biscoff spread until completely combined.
- With the mixer on low speed, slowly add in the flour mix and beat until well combined. Mix in the chopped chocolate chunks.
- Cover the dough tightly with plastic wrap and chill overnight or up to 2 days.
- Remove cookie dough from the fridge and allow to sit at room temperature for 30 minutes. This will make the cookie dough easier to scoop.
- Preheat the oven to 160°C Fan/180°C/350°F. Line 2 baking trays with baking or parchment paper.
- Scoop and roll 1 tablespoon each of dough balls. Place onto the prepared baking trays, spacing the dough 2 inches apart.
- Bake the cookies, one baking tray at a time for 10 minutes. Rotate the tray 180° halfway during baking. Let the cookies cool on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.