Description
These massive, bakery-style cookies feature a rich browned butter dough infused with warm speculoos spices and creamy white chocolate chips. Each cookie hides a decadent molten core of Biscoff spread, creating a sophisticated treat that balances a crispy exterior with a gooey, indulgent center.
Ingredients
- 8 tablespoons smooth Biscoff spread
- 225g unsalted butter
- 200g brown sugar
- 100g caster sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 400g all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 200g white chocolate chips
Instructions
- Dollop 8 tablespoons of Biscoff spread into discs on a parchment-lined tray and freeze for at least one hour until solid.
- Melt the butter in a light-colored saucepan over medium-high heat until it foams and golden-brown specks appear at the bottom, then cool for 45 minutes.
- Combine the cooled browned butter with brown and caster sugars, then stir in the whole egg, egg yolk, and vanilla until smooth.
- Whisk together the flour, cornstarch, baking powder, baking soda, salt, and spices in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, folding in the white chocolate chips until just combined.
- Divide the dough into 8 portions (approx 125g each), flatten, place a frozen Biscoff disc in the center, and seal the dough around it to form a dome.
- Refrigerate the dough balls for a minimum of 2 hours, or up to 24 hours for a deeper flavor profile.
- Bake at 180°C (350°F) for 18-19 minutes on a lined tray, then let cool for 20 minutes before serving.
Notes
For the best texture, ensure your eggs are at room temperature so they emulsify properly with the browned butter. If you prefer a less sweet cookie, you can substitute the white chocolate chips with high-quality dark chocolate chunks to contrast the caramelized Biscoff flavor.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: Fusion