These Biscoff Chocolate Chunk Cookies are soft and chewy caramel flavoured cookies with gooey pockets of chocolate. The Biscoff spread elevates these cookies by giving them lots and lots of flavour.
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.
Notes
Freezing: These cookies can be made ahead and frozen for up to 3 months. Bake frozen cookie dough for 11 minutes.