Description
Chewy, golden chocolate chip cookies swirled with rich Biscoff spread for a spiced caramel twist that makes every bite irresistible.
Ingredients
- Unsalted Butter: 1/2 cup (1 stick), softened
- Biscoff Spread: 1/2 cup
- Granulated Sugar: 1/2 cup
- Brown Sugar: 1/2 cup, packed
- Egg: 1 large
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 1 1/4 cups
- Baking Soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Ground Cinnamon: 1/4 teaspoon
- Chocolate Chips: 1 cup, semi-sweet or dark
Instructions
- Preheat Your Equipment: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine Ingredients: Cream butter, Biscoff, granulated sugar, and brown sugar until fluffy. Beat in egg and vanilla.
- Prepare Your Cooking Vessel: In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Gradually add to wet mixture and fold in chocolate chips.
- Assemble the Dish: Scoop dough balls onto baking sheet, spacing 2 inches apart.
- Cook to Perfection: Bake for 9–11 minutes until edges are golden but centers are soft.
- Finishing Touches: Press extra chocolate chips on top. Cool on sheet for 5 minutes before transferring.
- Serve and Enjoy: Serve warm or store once cooled.
Notes
- Chill dough for 30 minutes if it feels too soft.
- Press chocolate chips on top before baking for a bakery look.
- Slightly underbake for chewy centers.
- Dough freezes well for up to 3 months.