Chocolate chip cookies taken up a notch with an extra egg yolk for chew, cornstarch for softness, and Biscoff spread for incredible flavor!
We made it to recipe #10 in my annual cookie palooza! My kitchen’s been in a constant state of mess, red and green sprinkles have been popping up everywhere (in the bathroom… in my bed???), and I have more cookies than I know what to do with. My freezer is home to zero actual food. Just cookies.
Question for you.
What makes a chocolate chip cookie an even better chocolate chip cookie?
Maybe, perhaps, if we add more cookie. In the form of cookie butter, of course. What is cookie butter, you ask? Well, it’s Biscoff spread. Or Biscoff spread is cookie butter. It’s a creamy, thick, nut-free spread sort of like a nut butter. Like peanut butter mixed with Christmas. Brown sugar and butter on a date. Graham crackers and hugs and cinnamon. How unhelpful are these descriptions.
Let me speak English. Popular in Europe, Biscoff speculoos cookies are crunchy brown sugar and spice-flavored cookies. And Biscoff spread is made from them. It’s downright dreamy. Biscoff spread is all over the US; I find it in most major grocery stores in the peanut butter aisle. Trader Joes also has it packaged as Speculoos Cookie Butter. You can use either in today’s cookie recipe.
Enough about that. Let’s talk about the cookies! This is a recipe I shared on Delish.com last week. Have you seem them there yet? I made today’s cookies when I found myself physically unable to stop eating Biscoff right out of the jar. This was last week, late at night, when normal people are watching TV. I was inhaling Biscoff with a spoon and pinning a billion inspiring Christmas ideas. I don’t even think I was stopping for air?! The next morning, feeling 100 lbs heavier due to last night’s Biscoff incident, I decided to make cookies with the remnants in the jar. And how perfect because I needed one more cookie palooza recipe anyway.
The result of my experiment was unlike any other chocolate chip cookie I’ve ever tasted. Heavy on the brown sugar flavor, super buttery, thick and soft, a little cinnamon spice, and oodles of chocolate chips.
Friends, I think I found my new way to make chocolate chip cookies!
The base of this recipe is a mix of a few favorite cookie recipes: Nutella chocolate chip cookies, chewy chocolate chunk cookies, and these butter pecan cookies. It’s a completely basic cookie recipe with a few extras. First, I went easy on the sugar (compared to most chocolate chip cookie recipes I have!) since Biscoff is pretty sweet. Second, I add an extra egg yolk. So you’ll need 1 egg plus an extra egg yolk. This addition shouldn’t be a surprise to you if you’ve ever made my chewy chocolate chunk cookies (linked above!). The reason for an extra egg yolk is to add moisture, richness, and lots of chew factor. Chewy cookies rule all.
Also in the cookies: lots of vanilla extract, brown sugar and cinnamon (to bring out the Biscoff flavor!), and a plethora of chocolate chips for good measure. A teaspoon of cornstarch creates an unbelievably soft cookie, while the Biscoff spread enhances the overall flavor. Of everything.
As always, chilling the cookie dough is a must. That shouldn’t be a surprise to you! It’s my number 1 trick for baking thicker cookies. Not only this, giving your cookie dough time to rest helps accentuate the flavors. You know how banana bread has a stronger, more pronounced flavor after awhile? Same thing with cookie dough.
I always chill my cookie doughs overnight, but 3 hours is good enough.
I’m now convinced: Biscoff spread is the epitome of secret ingredients in a chocolate chip cookie recipe. These cookies blew my mind to the point where I never want to eat Biscoff right out the the jar anymore. I just want it in these cookies.
Though the jar thing will still likely happen.
Biscoff Chocolate Chip Cookies
Chocolate chip cookies taken up a notch with an extra egg yolk for chew, cornstarch for softness, and Biscoff spread for ultra cookie flavor! Cinnamon, brown sugar, buttery, and vanilla in every bite. Chilling the dough is imperative. It helps the flavors develop and prevents spreading.
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- ½ cup (130g) Biscoff spread (or Trader Joe’s Speculoos Cookie Butter)
- 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 and 1/4 cups (225g) semi-sweet chocolate chips
- In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed. On high speed, beat in the Biscoff spread until completely combined.
- In a separate bowl, whisk the flour, baking soda, cornstarch, cinnamon, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Switch to high speed and beat in the chocolate chips. The cookie dough will be a little sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls and place on the baking sheets.
- Bake the cookies for 9-10 minutes. Be sure to rotate the pan once or twice during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven; they will continue to "set" as they cool. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.
Make ahead tip: Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked cookies freeze well, up to three months. Cookie dough balls freeze well too, up to three months. Bake frozen cookie dough balls for about 11 minutes. No need to thaw them. For more information, read my tips on freezing cookie dough.
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Try my Biscoff white chocolate oatmeal cookies next!
And these Biscoff blondies!
While we’re at it, these Nutella swirl chocolate chip cookies, too.