Biscoff Stuffed Chocolate Chip Cookies

Biscoff Stuffed Chocolate Chip Cookies

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Since Biscoff became an instant hit at Trader Joes, the gingerbread flavoured spread has been popular enough to rival the all-time favourite Nutella.

I first had biscoff in the Netherlands before it became a household staple in the States. Better known as speculoos, it is a type of spiced shortbread cookie, traditionally made during before St. Nicholas feast in December. Since I was traveling with the only person I know in the world who doesn't like cinnamon, I was more than happy to get double portions of all the speculoos we were offered. One in particular was speculoos ice cream served over a piece of dense and chewy Belgian waffle. 

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Back to these cookies, they could easily be my new favourite chocolate chip cookie base. I'm not exaggerating this, since I find them borderline better than these brown butter ones. Despite not having the subtle nuttiness and smokiness of brown butter and sea salt, these cookies have the perfect crunchy exterior and chewy interior. And don't forget, they're stuffed with speculoos, which practically makes them invincible.

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Biscoff Stuffed Chocolate Chip Cookies
 

Makes 24 cookies. Adapted from Butter Baking.

1 1/2 sticks unsalted butter, melted
1 cup packed light or dark brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 tsp vanilla extract
2 cups + 2 tbsp plain flour
1/2 tsp baking soda
1/2 tsp salt
1cup chocolate chips, I used Trader Joes*
1 jar Biscoff spread (you won’t need the whole thing)

  1. Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
  2. Make cookie batter. In a large bowl, beat the melted butter and sugars with a wooden spoon until smooth. Add the vanilla, egg and egg yolk, mixing well between each addition.
  3. Mix in the flour, baking soda and salt until almost incorporated. Stir in the chocolate chips.
  4. Using a spring-loaded ice cream scoop, scoop balls of cookie dough onto the baking sheet and put in the refrigerator to harden for about 10 minutes.
  5. Remove from refrigerator. Using your thumb, make and indentation in the ball and place a teaspoon of Biscoff spread in the center. Pinch the cookie dough together around the Biscoff filling and roll in between your palms to make a ball. Flatten slightly  and place on the lined trays.
  6. Bake for 10-12 minutes, or until the edges are gold but not too browned. Let cool on the baking sheet for 5 minutes, and transfer onto a cooling rack using an offset spatula.

* I love using these Trader Joes chocolate chunks. They slightly melt into the dough which creates a really nice chocolate streak effect.

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