I love the crackly and crunchy top of this rich cookie. Not only does it contain chocolate chips but also cookie butter!
Biscoff cookies are basically little cinnamon biscuits. For this recipe, I'm using Biscoff cookie butter.
This cookie butter has the same flavor as the biscuits, but the consistency is of peanut butter. So when you add this cookie butter into chocolate chip cookies, it's fantastic!
Brown butter anything is amazing, but I love using this technique in chocolate chip cookies. When cooking the butter, it will start bubbling and popping; that's normal! Cook until you have an amber color. Think maple syrup.
Want to go the extra mile? Add little chunks of chopped biscoff cookies! Mix it in when you are adding the chocolate chips.
|Level: 👩🏽🍳|Time: 1 hour, 30 minutes|Serves: 12|
1/2 cup butter
1/2 cup brown sugar
1/3 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup chocolate chips
1/2 cup Biscoff cookie butter
In a medium pot, cook the butter on medium-low for 5-7 minutes until you have a dark amber color. Pour into a large mixing bowl. Cool at room temperature for around 30 minutes.
To the brown butter, add the remaining ingredients. Chill the cookie dough for 20 minutes.
Preheat your oven to 375 degrees F and line a baking sheet with parchment paper. With an ice cream scoop, drop the cookies onto the baking sheet. Bake for 10-12 minutes, or until the bottoms are golden brown.
- The Bored Baker 👩🏽🍳