Description
These Double Chocolate Chunk Biscoff Cookies are chewy, rich, and so chocolatey! A deep delicious cocoa base, that iconic Biscoff and generous chunks of both dark and milk chocolate. Topped with a Biscoff piece and a chocolate square, these are a truly decadent cookie!
Ingredients
Units
Scale
Wet Ingredients
- 3/4 cup (170 g) unsalted butter, room temp
- 1/4 cup (50 g) granulated sugar
- 1/3 cup (65 g) light brown sugar, packed
- 1/2 cup (130 g) Biscoff spread
- 1 large egg, room temp
- 1 egg yolk, room temp
- 1 tsp vanilla extract
Dry Ingredients
- 1 tsp (5 g) cornstarch
- 1/2 tsp (2.5 g) baking powder
- 1/4 tsp (1.25 g) baking soda
- 1/2 tsp (2.5 g) kosher salt
- 1 tsp (2 g) cinnamon
- 1/2 cup (50 g) Dutch process cocoa powder
- 1 1/2 cups (180 g) all-purpose flour
Mix-ins
- 1 1/2 cups (240 g) dark chocolate bar, chopped into chunks
- 100 g good quality milk chocolate bar, chopped into chunks
- 1 cup (100 g) Biscoff cookies, roughly chopped
Topping
- 16 Meiji chocolates (or any dark chocolate bar cut into chunks)
- About 6 Biscoff cookies, broken into thirds (for pressing on top)
- Flaky sea salt
Instructions
- In a large mixing bowl, using a hand or stand mixer with the paddle attachment, combine the butter, granulated sugar, brown sugar, and Biscoff spread. Beat on medium-high speed until the mixture is pale and fluffy, about 2-3 minutes.
- Add the egg, egg yolk, and vanilla. Beat on medium-high speed for about 3 minutes until the mixture is pale and creamy. Make sure the eggs are thoroughly mixed in.
- Mix in the flour, cornstarch, baking powder, baking soda, salt, and cinnamon until evenly incorporated.
- Sift in the cocoa powder and mix until just combined.
- Fold in the bittersweet chocolate, milk chocolate, and crushed Biscoff cookies.
- Line a small cookie tray with parchment paper. Weigh 55 g portions of dough, then shape them into balls.
- Place the dough balls side-by-side on the tray. Press one Meiji chocolate and one small piece of Biscoff cookie (about a third of a whole cookie) onto the top of each dough ball.
- Chill the dough uncovered for at least 4 hours, or preferably overnight. This step is important for flavour and texture.
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Place 6 dough balls on the prepared baking sheet, ensuring they are well spaced apart.
- Bake for 16 minutes, or until the edges appear set and slightly dry, but the centre still looks soft and slightly underbaked.
- Sprinkle the warm cookies with a pinch of flaky sea salt immediately after removing them from the oven.
- Let the cookies settle on the baking sheet for about 5 minutes to firm up slightly. Transfer them to a wire rack to cool completely.
Notes
- I always make sure to chill my cookie dough for at least 4 hours, or even overnight. This lets the flavours develop and helps the cookies hold their shape better in the oven. It’s a small step that makes a big difference in texture.
- For the crushed Biscoff cookies, I find the easiest way is to put them in a zip-top bag and gently roll over them with a rolling pin until they are roughly crushed.
- I added a touch of cinnamon to my cookies to bring out the spiced notes in the Biscoff spread even more. It’s a subtle addition that I think really rounds out the flavour profile. :)
- Prep Time: 25 mins
- Chill Time: 4 hrs
- Cook Time: 16 mins
- Category: Cookies
- Method: Baking
