Ingredients
Method
- 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.