Chocolate Chip Biscoff Cookies

Chocolate Chip Biscoff Cookies

Chocolate Chip Biscoff Cookies

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There’s something magical about this time of year, when the days are longer and the nights are warmer. I’ve been spending my evenings lounging on my cozy hammock, reading a book (currently I’m re-reading The Divine Secrets of the Ya-Ya Sisterhood) and snacking on freshly baked cookies. Mostly, I’m on the hammock because after baking several batches of cookies, the house is hot and the eighty degrees outside feels absolutely sensational.

 

Chocolate Chip Biscoff Cookies

Like most home bakers, I have a regular rotation of cookies I tend to bake when I’m craving something sweet. Usually, the cookies contain some sort of chocolate. Sometimes it’s chocolate chips or simply cocoa powder, sometimes it’s both. Lately, when I’ve been craving chocolate cookies, I either whip up a batch of the cookies I’m sharing with you today, these chocolate chip oatmeal cookies or chocolate crinkle cookies. Sometimes I’ll transform them into ice cream sandwich cookies, but on nights like tonight, I’m just eating them straight out of the cookie jar.

 

Chocolate Chip Biscoff Cookies

Recently, I’ve been doing a lot of stress baking when I can’t sleep or my mind is racing with worry. I don’t usually get that personal on here, a rule I made for myself when I first launched this, but rules are made to be broken. It seems like health catastrophes come in waves and right now, both of my in-laws are struggling. Hubby’s mom is battling cancer for the second time, and his dad is having major problems with Parkinson’s Disease. Baking has given me an escape away from the very real realities in which we’re currently living in. When a loved one’s health is crumbling, the political garbage in the news doesn’t seem as important and if you allow yourself to get sucked into the negative cycle, everything just seems like a death sentence. 

In honor of my lovely mother-in-law, I’m sharing a recipe with you from a cookbook she gave me last Hanukkah: Dorie’s Cookies. Since receiving this book, I have made these cookies at least two dozen times and everyone who is lucky enough to get their hands on one LOVES them. The cookies are perfectly crunchy and they only get better the longer they sit around.

Prior to receiving this book, I wasn’t familiar with Dorie Greenspan or her lovely cookie recipes but I am now. In my eyes, she’s a cookie whiz with not only the expected chocolate chip recipes, but savory cookie recipes such as Goat Cheese and Chives, which are ridiculous with Sauvignon Blanc. If you don’t believe me, try it out for yourself. It’s seriously delicious.

Chocolate Chip Biscoff Cookies

I have a bit of a confession: I was late to jump onto the Biscoff Cookie Spread train but now I am completely onboard. If you have a fan of chocolate oatmeal cookies in your life, chances are they’re going to love these chocolate Biscoff oatmeal cookies, too. I usually make a double batch of these cookies and take some to family and friends and keep the other hidden in the freezer. I love these cookies cold, they’re nice and crunchy and just enough to satisfy my chocolate craving. I figure since there’s oatmeal in them they’re somewhat healthy and it’s okay if I scurry off with two or three of them at a time. If you don’t have room in your freezer, just keep them covered on your counter for about a week. They’ll get crunchier the longer they’re sitting around. Mmm crunchy cookies!

Recently, I donated a giant batch of these delicious cookies to a bake sale and was flooded with requests for the recipe so I am assuming that means that even kids like them. My husband says they’re yummy with a nice cold glass of milk so I guess I can see the appeal to children. But I would suggest saving them for adults, because, really, they’re too good to be under appreciated by tiny mouths who still prefer Chip’s Ahoy to grandmother’s cookies.

 

Chocolate Chip Biscoff Cookies

This is one of the few recipes in my collection that I don’t tinker with too much, except sometimes I’ll switch out the all-purpose flour for almond flour, which gives the cookies a slightly nuttier flavor. Overall, these aren’t sweet cookies but if you’re craving chocolate and something special enough to share, whip up a batch (or two) of these delicious chocolate Biscoff cookies!

Like all ingredients, I’m not always able to find the Biscoff brand of cookie butter in my local markets. That being said, I haven’t noticed a huge difference in store brand versions except some might have more oil than others. Since the nearest Trader Joe’s is 45 minutes from me, I usually buy the three pack of creamy, crunchy and cocoa swirl.

Chocolate Chip Biscoff Cookies
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Chocolate Biscoff Cookies
Ingredients
  • 1 1/2 cups old-fashioned oatmeal
  • 1/2 cup all-purpose flour
  • dark cocoa powder 1/4 cup
  • 1/2 teaspoon baking soda
  • 8 tablespoons unsalted butter, at room temperature
  • 1/2 cup cocoa swirl biscoff spread
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon fine sea salt
  • 1, at room temperature large egg
  • 1/2 cup semisweet, bittersweet or milk chocolate chips or chunk
Instructions
In a small bowl, whisk the oats, flour, cocoa and baking soda together and set aside. In the bowl of a stand mixer, combine the butter, granulated and brown sugar, salt and Biscoff on medium-high heat until it’s totally smooth, about 5 minutes. Add the egg and continue mixing for about another minute or so. With the mixer off, add the dry ingredients. Mix on very low to initially incorporate the dry ingredients into the wet, you then may increase the speed slightly to completely blend the ingredients together. Add the chocolate chips and mix until just combined. DO NOT OVER MIX!!Wrap the dough in plastic wrap and refrigerate for at least 3 hours, or overnight.Preheat the oven to 350º and line two baking sheets with parchment paper.With a teaspoon or cookie scoop, place a ball of dough on the cookie sheet and spread each ball about an inch apart from each other. Then, using a plastic-covered flat bottomed jar, wine bottle or glass, gently press each cookie into a flat round.Bake the cookies for about 12 minutes, rotating halfway through. Once the edges are beginning to look crisp, remove the cookies from the oven. The centers will look underbaked, but they will firm up. Put the sheets on a cooking rack and allow the cookies to rest for a couple of minutes. Carefully move the cookies to the rack and completely cool (they are very fragile at this stage, so some might break).
Details
Prep time: Cook time: Total time: Yield: about 50 cookies