Description
These massive, bakery-style cookies feature a molten Biscoff spread center encased in a spiced brown butter dough. Engineered for lasting softness, they combine a crispy golden edge with a fudgy, decadent heart that stays fresh for days.
Ingredients
- 280g Biscoff spread
- 225g unsalted butter
- 3/4 cup brown sugar
- 1/2 cup caster sugar
- 1 large egg, room temperature
- 1 large egg yolk
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 3 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- 1 cup white chocolate chips
Instructions
- Dollop 8 portions of Biscoff spread (approx. 35g each) onto a parchment-lined tray and freeze for at least one hour until firm.
- Melt the butter in a light-colored saucepan over medium-high heat, stirring until it becomes nutty and amber-colored; pour into a bowl and cool for 45 minutes.
- Stir the brown sugar and caster sugar into the cooled butter, then mix in the egg, extra yolk, and vanilla until the mixture is smooth and glossy.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and spices.
- Fold the dry ingredients and white chocolate chips into the wet base until just combined and a thick dough forms.
- Divide the dough into 8 portions (125g each), flatten them, place a frozen Biscoff disc in the center, and wrap the dough tightly to seal.
- Refrigerate the shaped dough balls in an airtight container for 12 to 24 hours to allow the flour to hydrate.
- Preheat oven to 180°C (350°F) and bake the cold dough balls for 18–19 minutes, then let them rest on the tray for 20 minutes before serving.
Notes
Always use a kitchen scale to measure your ingredients for the most consistent results, particularly for the Biscoff centers and the flour. For an extra touch of perfection, press a few additional chocolate chips onto the warm tops immediately after baking and use a large circular cutter to ‘scoot’ the edges into a perfect round shape.
- Prep Time: 1 hour
- Cook Time: 19 mins
- Category: Dessert
- Method: Baking
- Cuisine: European