Thick and chunky Biscoff Cookies ready to eat in under an hour.
- 115 grams (1/2 cup or 1 stick) unsalted butter, COLD (straight from the fridge), roughly chopped
- 190 grams (1 cup) brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, cold
- 245 grams (1 and 3/4 cup) plain flour or all purpose flour
- 1 tablespoon cornflour or corn starch*
- 1/2 teaspoon baking soda
- Pinch of salt
- 100 grams (2/3 cup) milk chocolate, roughly chopped
- 100 grams (2/3 cup) white chocolate, roughly chopped
- 70 grams (1/2 cup) Lotus Biscoff cookies, roughly chopped
- 80 grams (1/3 cup) Biscoff cookie butter
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer on medium speed until combined. Add vanilla and egg. Beat again until combined – but try not to over mix.
- Add flour, cornflour, baking soda and salt, and beat on a low speed until soft cookie dough forms. Add chopped chocolate and cookies and beat briefly. Finally, add Biscoff cookie butter and mix very briefly.
- Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread slightly.
- Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool completely.
Plain flour: I highly recommend using a baking scale to measure your flour. It’s very easy to overmeasure flour when using cups – and too much flour could result in a dry cookie.
Cornflour: If you don’t have any cornflour or corn starch, use an extra tablespoon of flour.
Chocolate: I prefer to use blocks of chocolate that I’ve cut up by hand, but you can use chocolate chips if you prefer. Peanut butter chips or Caramilk also works nicely in this recipe.
Cookies spreading: If you always have trouble with cookies spreading too much in the oven, bake one tester cookie. If it’s not as thick as you would like, chill the dough for 30 minutes and then try again.