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2. biscoff spiced cookie dough
And here’s what you need for the dough. Same ingredients as the The Chocolate Chip Cookies of my dreams, though quantities tweaked for various reasons (fellow baking nerds, head straight to the FAQ to geek out with me!), plus some Biscoff spicing.
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Spice flavouring – Cinnamon, all spice and ginger. If you don’t have any of these, or missing one or two, the cookie is still absolutely worth making because of the generous amount of Biscoff stuffing.
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Plain flour / all purpose flour – Please do not substitute with self raising flour. This recipe calls for a much lesser amount of baking powder than what is built into self raising flour.
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Brown and white sugar – Each of these bring different qualities to cookies. The brown sugar adds colour, chew and caramely flavour, while the white sugar makes the cookies crispy.
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Unsalted butter – Chopped into pieces so it melts more evenly as we are browning the butter. I prefer to use unsalted butter so I can control the amount of salt added into the recipe.
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Cooking salt – I use 1/2 teaspoon of salt in these cookies which may sound like a lot but it really works here to offset the sweetness and enhance all the incredible flavours in this cookie. Trust the process! See recipe notes for using table salt and salt flakes.
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Egg + egg yolk – Using an egg yolk in place of a second whole egg adds richness, plus to be honest, I didn’t need a whole second egg and it’s easier to measure out a yolk than 1/2 an egg. 🙂 Make sure you use large eggs which are 50-55g / 2oz each in the shell, sold in cartons labelled “large eggs”. If you only have jumbo or XL eggs, see this post for how to measure out the correct amount.
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Baking powder and baking soda (bi-carbonate) – While I say sternly in the Chocolate Chip Cookie recipe on which this dough is based not to substitute baking powder for the baking soda, in this recipe you can (1:3 ratio), the cookies will bake a little thicker. But don’t substitute the baking powder with more baking soda (the cookies spread too much and Biscoff leaked everywhere = 😭).
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Cornflour / cornstarch – A baking trick I picked up in my time, a little cornflour softens the inside of cookies without affecting the crispy exterior. Plus, for this dough, it’s a neat way to control how it bakes up with just a little teaspoon tweak here and there – thicker, flatter, holding in molten centres etc.
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Vanilla – For flavour. Vanilla extract please, not imitation essence.
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