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–+ servings

Biscoff Chocolate Chip Cookies

5 from 51 votes
Soft with crisp edges, loaded with cookie butter, biscoff cookies, and pools of melty chocolate!
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Prep Time30 minutes
Cook Time15 minutes
Chilling Time 30 minutes
Total Time1 hour 15 minutes
Servings8 cookies
Calories398 kcal

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)

Instructions 

  • 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!

Notes

Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | | Oven Thermometer | Cookie Scoops | Cookie Sheet Pan | Milk Pan
*I use Valrhona feves for those signature puddles! I'm also a big fan of guittard super cookie chips.
**If you are letting the dough chill for over 1 hour, you will want to bring it out to room temp for ~20-30 minutes, until it's scoopable before baking.
***This recipe makes 8 decently big cookies. If you’d like to make 10 smaller cookies, only scoop out 3 tbsp. scoops (not heaping)

Nutrition

Serving: 1cookieCalories: 398kcalCarbohydrates: 45gProtein: 4gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 48mgSodium: 251mgPotassium: 133mgFiber: 2gSugar: 26gVitamin A: 350IUCalcium: 47mgIron: 2mg