Oh my goodness, you are in for a serious treat with these cookies. These Spiced Biscoff Double Chocolate Chunk Cookies are everything I wanted them to be, and then some. It’s chunky, it’s chocolatey and that iconic Biscoff flavour! I have been baking these on repeat for weeks and I have no intention of stopping.
The base of these cookies starts with a generous amount of Biscoff spread. Then there’s big chunks of both dark and milk chocolate, because why pick just one? The combination means you get both that deep cocoa depth and a milky sweetness in every bite. It’s a lot of chocolate, yes, but it’s A LOT of good chocolate. :)
Why You’ll Love these Double Chocolate Chunk Biscoff Cookies
- Serious biscoff flavour: You get the spread and the cookies for a double hit of delicious biscoff cookie!
- Layered chocolate texture: Dark and milk chocolate chunks melt into gooey spots throughout each cookie.
- Easy to make ahead: The dough actually gets better with a good chill, which is my kind of baking.
Using Biscoff spread in the dough gives these cookies a caramel-like base. It’s what makes them so deliciously chewy, too.
Then you get those little bits of crushed Biscoff cookies inside A LOT of chocolate.
Dark and milk chocolate chunks means you get a balance of yummy cocoa and creamy sweetness in every bite. I also added a touch of cinnamon to the dough itself because it really brings out the spiced notes in the Biscoff spread.
Ingredients
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Biscoff spread
- Large egg
- Egg yolk
- Vanilla extract
- Cornstarch
- Baking powder
- Baking soda
- Kosher salt
- Cinnamon
- Dutch process cocoa powder
- All-purpose flour
- Dark chocolate bar
- Milk chocolate bar
- Biscoff cookies
- Flaky sea salt
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Why Chilling Your Cookie Dough Matters (a lot)
Do not skip the chill time. I know it feels like an extra step, but it’s THE key to these cookies.
Chilling the dough for at least four hours (or even overnight) lets the flour fully hydrate and the flavours deepen. More importantly, it helps the butter solidify again, which keeps your cookies from spreading too much in the oven.
The result is a thicker, chewier cookie with a much more developed flavour!!
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Hand or stand mixer (with paddle attachment)
- Large baking sheet
- Parchment paper
- Wire cooling rack
Baking and Knowing When They’re Done
You’re looking for edges that appear set and slightly dry, but the very centre should still look soft and a little underbaked. That’s how you get that chewy interior.
They will continue to firm up as they cool on the baking sheet.
Immediately after they come out of the oven, hit them with a sprinkle of flaky sea salt. It balances the sweetness and chocolate so perfectly.
Tips for The Best Double Chocolate Biscoff Cookies
- Room temperature ingredients are a must. For the butter and eggs, this helps everything combine smoothly and creates a cohesive dough.
- Don’t overmix the dry ingredients. Once you add the flour and cocoa, mix only until just combined to keep the cookies tender.
- Don’t overbake. Pull them from the oven when the centres still look a little soft. This keeps them chewy, not dry.
- Sprinkle with salt while warm. The flaky sea salt adheres best when the cookies are still hot from the oven.
Make sure to tag me @theflournook on social media and leave a review below if you make this cinnamon toffee scones. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.
Happy baking!
Print
Double Chocolate Biscoff Cookies
- Total Time: 4 hrs 41 mins
- Yield: 16 cookies 1x
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
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
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