Its been a while since I last posted so this is long overdue!
On my Instagram account, I saw a post for an article for the Best Blogs to Follow. They of course were all baking related, I mean c’mon its me!
I get inspiration from everywhere, a pattern on a wall, shoes, others creations and also my own imagination. One of the blogs was called Butter Baking and she had some great photos of her creations.
As I was going through the photos on Instagram I saw one of a chocolate chip cookie that looks like the kind I love…chewy on the inside, crispy on the outside. So I clicked for the recipe and was surprised at one of the ingredients, speculoos or cookie butter. I was intrigued. I had never heard of it before but I wanted to know more.
I imagined it was going to be similar to Nutella and man was I so freaking right. It IS like Nutella in the sense that you want to eat it with a spoon right out of the jar. So dang good. I am not sure how I did not know about it before. After doing some research on it I learned its more of a European or Australian ingredient, although I saw that Trader Joe’s sells it.
I ordered my jar of Biscoff online from Amazon. See the item below.
I set out to try it and I really loved the results, this might be my new favorite cookie! I tried it both after mixing it and baking and after freezing the dough and baking and loved them both ways.
Chocolate Chip Cookies
- ½ cup unsalted butter, softened
- ½ cup superfine sugar (C&H)
- ½ cup brown sugar
- 1 egg (farm fresh from a friend’s chickens)
- 1 egg yolk (farm fresh from a friend’s chickens)
- 1 tsp vanilla
- ½ cup Biscoff cookie spread (Cookie Butter)
- 2 ¼ cups flour (King Arthur)
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 tsp sea salt
- 1 ¼ cups chocolate chips, I used dark Guittard chips
- Preheat the oven to 350 F and line trays with silpat or parchment paper.
- Using a stand mixer fitted with the paddle attachment, cream the butter and sugars together until light and fluffy.
- Add in the egg, yolk and vanilla until combined. Add in the Biscoff cookie spread until incorporated.
- On a low speed, add in the flour, baking soda, cornstarch and salt, until just combined. Add the chocolate chips.
- Scoop or spoon (tablespoon) balls of dough on the lined trays.
- Bake for 9 – 10 minutes, until just golden around the edges.
- Allow to cool.
Makes 20 cookies.
Here is a link to the original recipe from the blog Butter Baking.
If you have any questions or if you try it let me know what you think.