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3. COOKIE MAKING TIME!
I love that I don’t need to lug the stand mixer out for these cookies!

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Mix wet – To the cooled butter, mix in both sugars until combined. Then the vanilla, egg yolk and egg, just until combined.
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Whisk dry – Then mix all the dry ingredients together in a bowl: flour, salt, baking powder, baking soda and the spices.

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Combine wet and dry ingredients – Add the flour to the butter mixture and mix until mostly combined. Add the chocolate chips and mix until you can no longer see flour. The dough may look a bit lumpy or seem stiff or look softer than what you see in the video video – exact texture depends on what your butter temperature was – but it doesn’t matter as long as it holds together into a dough when scrunched in your fist.
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Stuff – Divide the dough into 8 portions (125g / 4.4 oz each, just under 1/2 cup). Press together into a dough then flatten with a dent and put a Biscoff disc in the middle.

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Enclose – Pinch / gather / patch as needed to fully enclose the Biscoff in dough then shape into a ball. If your dough is on the soft side (because your butter was warmer) it will sag a bit into a dome shape which is fine.
⚠️ Seal seams well to avoid Biscoff leakage, though to be honest sometimes I deliberately leave cracks on the top of some as pools of melted Biscoff on the surface of a cookie is an appealing sight. But Biscoff leaking out of the sides and onto the tray is a sad sight.
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Fridge time – quick or proper! 12 hours is my recommended time for cookie nirvana as it improves everything about these cookies: flavour, crispier and chewier edges, nicer richer golden surface, improved shelf life (superior for 5 days!).
However! If speed is of the essence, I get it. 2 hours is sufficient, just long enough to firm the cookie dough up so it doesn’t spread too much in the oven. Please see FAQ for details of how the shorter time impacts the cookie.
Shorter refrigeration time! For cookie monsters thinking how unfair it is that I say 2 hours is enough for these whereas I strongly, strongly recommend 12 hours for the 48-times Chocolate Chip Cookies – these cookies have the gooey molten Biscoff centre which gives the cookie an instant leg-up so I don’t have to be as pedantic about the cookie part. Whereas for CCC’s, there is nothing to hide behind! Not even full loading with chocolate can hide a dry crumbly cookie. 🙂
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