Biscoff Dark Chocolate Chunk Cookies!

Prep time: 15 minutes Cook time: 8-10 minutes

I recently fell in love…

WITH BISCOFF! OH MY GOSH! How have I never known the joy of Biscoff in my life before now?

I wanted to make something truly special with my new found love of Biscoff so I did it in the only way I knew how… I made it into a love cookie with my favorite dark chocolate.

1111/10 cookie. Let’s get into it!

☀️ INGREDIENTS:

✅ 32 Biscoff Cookies (1 regular sized 250g pack)
✅ 168 grams Butter (unsalted) (cubed) (3/4 cup or 6 ounces)
✅ 200 grams Brown Sugar (1 cup or 7 ounces)
✅ 50 grams Granulated Sugar (white/caster sugar) (1/4 cup or 1.76 ounces)
✅ 1 large Egg (about 56 grams or 2 ounces)
✅ 1 teaspoon Vanilla Extract
✅ 125 grams Biscoff Cookie Spread (1/2 cup or 4.41 ounces)
✅ 240 grams All-Purpose Flour(Plain Flour) (2 cups or 8.47 ounces)
✅ 1 teaspoon Baking Soda
✅ 1/2 teaspoon Salt
✅ 170 grams Dark Chocolate (chopped into chunks) (about 1 cup or 6 ounces) + a little extra for decorating the cookie tops

☀️ SPEICAL THINGS YOU’LL NEED:

Kitchen Scale (literally the best thing you can do to perfect your baking is weighing your ingredients with a digital scale. It’s WAY more accurate for baking and I swear it’s a gamechanger if you want to make the perfect batch of cookies every time - I know I do!)

Light Colored Aluminium Baking Tray (I’ve found the life-changing wonder of baking cookies on light-colored Aluminium Baking Trays…and I’ll never go back. Say goodbye to overcooked cookie bottoms FOREVER!) I personally love these ones and my cookies have never turned out better!

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☀️ METHOD:

1. Preheat your oven to 176°C (350°F) and line two baking trays with silicone baking mats (or baking paper).

2. Using either a rolling pin or blender, finely crush 16 of the Biscoff cookies (half of the pack) and set them aside in a large mixing bowl. This will be roughly 1 cup of finely crushed Biscoff cookie crumbs.

3. Using a knife, roughly chop up 8 Biscoff cookies into chunks and set aside for later. (Keep the last 8 remaining Biscoff cookies whole for decorating the cookies after they’ve baked).

4. In another large mixing bowl, beat the butter and both sugars together for 4(ish) minutes before adding the egg, vanilla extract and Biscoff cookie spread. Beat together for another 1-2 minutes until well combined.

5. In a different large mixing bowl, mix the dry ingredients together (the flour, reserved 1 cup of finely crushed Biscoff cookie crumbs, baking soda, and salt).

6. Combine the dry ingredients into the wet ingredients bowl and mix everything together until just combined, scraping down the sides of the bowl as needed (don’t overmix).

7. Gently fold in the reserved 8 roughly chopped up Biscoff cookies and dark chocolate chunks to the mix (don’t overmix).

8. Using a medium sized cookie scoop, roll evenly sized cookie balls a few centimetres (inches) apart on your baking sheets (they’ll spread when baking). Flatten each cookie ball slightly for more uniform baking.

9. Bake your cookies for 8-10 minutes until just golden on the edges. I suggest watching your cookies carefully (as every oven is different) and pulling them out JUST before you think they’re done because they’ll continue to bake by themselves out of the oven.

10. Remove your cookies from the oven and instantly press a Biscoff cookie into the top of each cookie (the final remaining 8 Biscoff cookies) with a few chocolate chunks for decoration. Let them cool on their tray for about 10 minutes before transferring your cookies a wire rack to finish cooling.

Enjoy!

Note: For a perfectly rounded cookie, feel free to use a round cookie cutter (or large mug) to round out the edges by ‘swirling’ the warmed cookie (straight out of the oven) within the cookie cutter (this completely optional but I love making my cookies look as pretty – and deliciously rotund - as possible) 🥰

 Helpful Notes:

Question: Why are my cookies hard and dense (instead of soft and fluffy?)?

Answer: Weigh your ingredients using a digital kitchen scale and I PROMISE you’ll see a huge difference in your baking :) If you simply scoop out flour (for example) it can ‘pack down’ far too much in the cup and you might even accidentally use double the amount of flour required (which would be disastrous). If your cookies aren’t the soft delicious, mouth-watering cookies of your dreams, I always first suggest weighing every ingredient. I use this great rechargeable kitchen scale (ew, batteries am I right) literally every single time I bake (and it’s been an absolute gamechanger for my baking).

Also, every oven is different and you might need to adjust your cooking time to suit your preferences for cookie-softness. I always recommend baking cookies for a little LESS than you think (like, if they look slightly underdone in the oven but their edges are starting to turn golden I’d pull them out asap) as they’ll continue to cook by themselves.

Question: Why are my cookie bottoms overcooked!?

Answer: If your cookie bottoms are overcooked (I’ve been there!) then 1,000% I highly recommend using a light colored Aluminium baking tray! This has been a game-changer for my cookie baking! If you use a dark tray it’s likely your cookie bottoms will overcook because the heat is drawn to darker colors and light reflects the heat better for more even cooking. No more overcooked cookie bottoms I say! These baking trays are my favorite and one of the best things I’ve added to my kitchen to improve my own baking!

Also! If you don’t make your cookies uniformly sized (e.g. some are much smaller than others) then they will actually cook at different rates. The smallest cookies will cook faster than the bigger cookies, so they can end up overcooked SO I highly recommend using a spring loaded cookie scoop like this one to ensure your cookies end up all the same size (so none will be overcooked!) :)

Best of luck and feel free to reach out below if you need to troubleshoot any other possible culprits impacting your cookies. I want you to enjoy creating the BEST cookies possible! <3

Question: Can I make this vegan?

Answer: I’m sure you could vegan-ify this recipe with a few creative tweaks! Feel free to use any ‘faux butter/milk/chocolate/eggs’ alternatives you like. Use your favorite dairy-free options like Almond Milk (for example) and try replacing the egg with a vegan-egg replacement. Let me know how you go and perhaps I’ll try re-creating this vegan myself!

Question: How do I store the Biscoff Dark Chocolate Chunk Cookies? How long do they last?

Answer: Store cookies in an airtight container for up to 5 days.

Question: Can I substitute the Dark Chocolate out for something else?

Answer: Yes, you sure can! Feel free to use your favorite chocolate! Milk chocolate or even white chocolate could be fun here!

 Question: Can I make this Gluten Free instead?

Answer: Unfortunately, Biscoff Cookies are made from wheat and until they make a specific ‘gluten free’ Biscoff cookie (that would be cool!) these unfortunately cannot be made Gluten Free as they’re a heavily Biscoff-centred cookie.

Question: What is the difference between ‘all purpose flour’ and ‘self-raising flour’?

Answer: All-purpose flour is also known as ‘regular flour’ or ‘plain flour’. It’s the flour that is the most common to find and the one most likely already lurking in your kitchen cupboard. It is made from wheat and the basic ingredient for most cooking and baking recipes. Whereas ‘self-raising flour’ is actually flour with baking powder/soda included - which gives it a ‘rising effect’ when cooked (it expands).

This cookie recipe uses ‘all-purpose flour’ and adds baking soda to ensure the cookies rise however if you just have ‘self-raising flour’ that’s fine too (just don’t add the baking soda).

Question: I don’t like one (or more) of the ingredients in this recipe - can I substitute ingredients out for something else?

Answer: Feel free to get creative and substitute out ingredients as needed here however it’s good to note that baking can be quite the science experiment and it might take a few attempts of you swapping in/out ingredients to achieve what you’re after creatively. I’ve perfected these little beauties so my personal cookie soft/chewy texture preference but feel free to go ahead and experiment if that’s what your heart desires. Google is a wonderful resource if you get stuck and don’t know what a good alternative would be to swap something for.

Connect With Me!

If you enjoyed this recipe, have any questions or want to chat, feel free to connect with me on Instagram @connorcarbonara! I’d love to hear from you!

Nutritional Info:

Counting calories and tracking macros works well for some people but for many others it can lead to obsessive tracking behaviours/disordered eating patterns (and often does more harm than good) - so I’ve made the personal decision to not post them because I never want my recipes to play a role or influence someone into unnecessary tracking/unhealthy views about food and calorie counting. I believe food is one of the best things this world has to offer and hope my recipes inspire you to get creative, have fun, and enjoy life to the fullest (surrounded by incredible food)!