Biscoff Chocolate Chip Cookies
Biscoff Chocolate Chip Cookies is a hor d'oeuvre that serves 20. One portion of this dish contains around 3g of protein, 13g of fat, and a total of 252 calories. For 49 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Julies Eats and Treats. A mixture of semi sweet chocolate chips, unsalted butter, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. 521 person found this recipe to be delicious and satisfying. Taking all factors into account, this recipe earns a spoonacular score of 14%, which is not so super. If you like this recipe, you might also like recipes such as Biscoff Chocolate Chip Cookies, Biscoff Chocolate Chip Cookies, and Biscoff Oatmeal Chocolate Chip Cookies.
Servings: 20
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 tsp baking soda
3/4 cup Biscoff
1/4 tsp cinnamon
2 tsp corn starch
1 large egg
1 large egg yolk
2 1/4 cup all-purpose flour
1/4 cup granulated sugar
1 cup light brown sugar
pinch salt
1/2 cup semi-sweet chocolate chips
3/4 cup unsalted butter, melted
1 Tbs vanilla extract
Equipment:
bowl
baking paper
baking sheet
plastic wrap
spatula
oven
wire rack
frying pan
Cooking instruction summary:
In a large bowl, beat melted butter and both sugars together until combined. Beat in the egg, egg yolk, vanilla and Biscoff until completely smooth. Add flour, corn starch, salt and baking soda and mix until just combined. Fold in chocolate chips by hand with a rubber spatula. Do not over-mix or this can result in tough cookies. Cover bowl with plastic wrap and chill dough for at least two hours or up to 24 hours. (You can also roll the dough into balls before refrigerating so you can pop them right into the oven.)Preheat oven to 325 degrees. Line two cookie sheets with parchment paper or grease well. Shape your dough into one rounded tablespoon per each cookie and place on cookie sheet 11/2 inches apart. Bake for 10-11 minutes. Cookies will appear under-done, this is what you want if you want soft-baked cookies, they will set up just fine when they cool. If you like crispy cookies, bake them longer.Allow cookies to cool on hot pan for no longer than 5 minutes, then transfer to a wire rack to finish cooling completely.Biscoff Chocolate Chip Cookies will stay soft and fresh for up to 4 days stored in an airtight container at room temperature.
Step by step:
1. In a large bowl, beat melted butter and both sugars together until combined. Beat in the egg, egg yolk, vanilla and Biscoff until completely smooth.
2. Add flour, corn starch, salt and baking soda and mix until just combined. Fold in chocolate chips by hand with a rubber spatula. Do not over-mix or this can result in tough cookies. Cover bowl with plastic wrap and chill dough for at least two hours or up to 24 hours. (You can also roll the dough into balls before refrigerating so you can pop them right into the oven.)Preheat oven to 325 degrees. Line two cookie sheets with parchment paper or grease well. Shape your dough into one rounded tablespoon per each cookie and place on cookie sheet 11/2 inches apart.
3. Bake for 10-11 minutes. Cookies will appear under-done, this is what you want if you want soft-baked cookies, they will set up just fine when they cool. If you like crispy cookies, bake them longer.Allow cookies to cool on hot pan for no longer than 5 minutes, then transfer to a wire rack to finish cooling completely.Biscoff Chocolate Chip Cookies will stay soft and fresh for up to 4 days stored in an airtight container at room temperature.
Nutrition Information:
covered percent of daily need
