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Deliciously Soft Chocolate Chip Biscoff Cookies

These cookies blend the warmth of classic chocolate chip cookies with the deep, caramelized flavor of Biscoff spread, resulting in a thick, tender treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup Unsalted butter, at room temperature Soft enough to press a finger into.
  • 1 cup Biscoff spread Use creamy Biscoff or cookie butter.
  • 3/4 cup Brown sugar Encourages moisture and chew.
  • 1/2 cup Granulated sugar Helps edges crisp slightly.
  • 1 large Egg Use one extra yolk for extra richness.
  • 1 teaspoon Vanilla extract Real vanilla adds warmth and depth.
  • 2 1/4 cups All-purpose flour Fluff and spoon into the measuring cup.
  • 2 tablespoons Cornstarch Keeps the crumb tender.
  • 1 teaspoon Baking soda Provides lift.
  • 1/2 teaspoon Fine sea salt Balances flavors.
  • 1 cup Semi-sweet chocolate chips Optional: mix with chopped dark chocolate.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a bowl, beat together the butter, Biscoff, brown sugar, and granulated sugar until smooth and creamy, approximately 1 to 2 minutes.
  3. Add the egg, extra yolk, and vanilla, mixing just until combined.
  4. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
  5. Gradually add dry ingredients to the wet ingredients and mix on low speed until just combined with a few flour streaks remaining.
Baking
  1. Fold in the chocolate chips, reserving a small handful for topping.
  2. Scoop about 2 tablespoons of dough per cookie, keeping it mounded taller than wide.
  3. If your kitchen is warm, chill the dough in the fridge for 20 minutes.
  4. Bake for 11 to 12 minutes, or until edges are set but centers remain slightly pale.
  5. Once out of the oven, gently press a few extra chocolate chips on top, if desired.
  6. Use a spoon or cookie ring to round the edges while warm. Let cookies rest on the tray for 5 minutes before transferring to a wire rack.
  7. Serve warm or allow to cool completely. Store in an airtight container at room temperature for up to 4 days.

Notes

For optimal texture, measure flour correctly and avoid over-creaming the butter and sugars. If needed, chill the dough briefly to maintain thickness.