I came across the most interesting cookie recipe over on Top with Cinnamon. Instead of the usual chocolate cookie technique, the recipe is made partly on the stove. I just had to try it out and, of course, couldn’t follow the exact recipe without tweaking it. These cookies were everything I’ve been looking for in a chocolate chip cookie. They are chewy, dense, doughy, and a little crisp on the bottom. I substituted Biscoff spread for almond butter and the results were delicious.
But wait! What did you say? What’s Biscoff spread??
Everyone needs to know about it. There should be public service announcements and a national holiday for Biscoff spread. It is the peanut butter of heaven, the Biscoff cookie in spreadable form. Also known as Speculoos, or Trader Joe’s cookie spread. You can find it in Wal-mart, World Market, Trader Joe’s, and on amazon, but it’s super overpriced over there. Just so you know how serious I am about Biscoff spread – I gave everyone their own jar for Christmas.
chocolate chip biscoff cookies
based on Top with Cinnamon’s recipe
- 1/2 cup butter
- 1/3 cup sugar
- 1/2 cup raw sugar
- 2-3 TBsp honey
- 1 tbsp corn starch
- 1 egg
- 1 egg yolk
- 1/3 cup biscoff spread
- 1 tbsp vanilla
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 3/4 cup flour
- 1/2 cup oats
- 1 cup semi-sweet chocolate chips
Brown butter in a skillet. Remove from the heat, then stir in the sugars, honey, and cornstarch. Let it cool a bit then stir in the egg and yolk. Put the pan back on the heat and cook for 3 minutes, stirring, on medium. Remove from heat and then stir in Biscoff, vanilla, and salt. Put into a mixing bowl and add the flour, oats, baking powder, and chocolate. Throw it in the freezer for a few hours then bake at 325 degrees for around 8-10 minutes on parchment paper. Take out when they’re still a bit doughy.
They disappeared within 24 hours at my apartment. Either my roommates are severely underfed or these cookies are nothing short of amazing.