Gosh I love baking. I feel like a bit of a fraud though as I don’t actually have much of a sweet tooth myself – I’ll always go for a cheese plate over a decadent and rich dessert. Thankfully there are many in this household that do though. Have a sweet tooth, that is.
And I like having something in the cake stand for when visitors drop in and for when we’ve got a house full, take this coming weekend. So what better time than to fill the cookie jar with these show stopping chocolate chunk cookies with a Biscoff centre and an added bonus of a biccie on top.
I’ve been playing around with Biscoff lately – ever since my eldest girls got a taste for it whilst staying at a friends house over the holidays. The Biscoff brownie that we made last week went down a treat and as for these cookies – well I think it’s safe to say – my girls were impressed.
Prim took one to school today for her kindergarten teacher and the report that came back this afternoon was “that was the best cookie she’d ever tasted. She said something else though that I didn’t really understand? Compliments to the chef? What does that mean?” {Insert smiley face emoji here}.
The cookie dough is based on my “Everybody’s favourite chocolate chip cookie”, recipe that was given to me by my mother-in-law, who’s been making them for years. We’re just going to make them bigger, poking a hole in the centre of the rolled cookie dough ball, before filling it with a teaspoon of Biscoff spread. Make sure that you don’t over cook them and when they’re slightly undercooked, we’re going to take them out of the oven and stick a Biscoff cookie in the top, allowing them to firm up and cool whilst still on the tray.
They’re goo-ey on the inside and the hum of the cinnamon spice from the Biscoff spread works wonders with the richness of the chocolate. I like to use a mixture of dark and milk chocolate here, but feel free to go with ‘all dark’ or ‘all milk’, depending on your preference.
As with all of my recipes, everything you see here has been gobbled up long before I get the chance to sit down and write up the recipe. All photos have been snapped by me, hastily from my food splattered iPhone. Oh the joy it brings me, sharing these recipes with you.
Wonder what we’ll cook tomorrow?
biscoff filled chocolate chunk cookies
This recipe makes 16 large New York Style chocolate chunk cookies.
250 grams of butter, softened
1/2 a cup of white sugar
1 x cup of brown sugar
2 x teaspoons of vanilla extract
2 x eggs
1 x teaspoon of salt
3 + 1/2 cups of self raising flour
250 grams of chocolate (I like to use a mixture of dark and milk chocolate), chopped into small chunks
Roughly 1/2 a cup of Biscoff spread
16 Biscoff cookies, for decorating
- Using two teaspoons, spoon 16 generous teaspoon amounts of Biscoff spread out on to a sheet of baking paper, leaving room between each one. Place this sheet of baking paper into the freezer to firm up.
- Meanwhile, preheat the oven to 170 degrees (fan forced) and line 2-3 large baking sheets with baking paper.
- Add the softened butter (you can do this in the microwave) to the large bowl of a stand mixer, add the sugar and beat together well until pale and creamy (I scrape down the sides of the bowl halfway through with a spatula to ensure that it’s evenly incorporated).
- Add the vanilla and eggs, one at a time – mixing after each addition.
- Then, using the lowest setting, add the salt and then the self raising flour gradually until just incorporated (you don’t want to over mix here).
- Add the chocolate chunks and mix briefly until combined.
- We’re now going to roll out the mixture into quite large-ish balls, before pressing a hole in the centre to fit our teaspoons of Biscoff in (that we popped in the freezer earlier). Carefully close the hole so that the Biscoff is encased in the centre of the cookie dough and place on to the prepared baking tray, leaving a lot of room between each cookie as they will spread (I have large baking trays and fit no more than six cookies on a tray).
- Now we want to cook the cookies for approximately 12 minutes or until they’re just cooked and only slightly browned. Working quickly here we want to take the cookies out of the oven, keeping them on the tray to cool and we’re going to position a Biscoff cookie on top, nestling it in to the soft cookie, positioned on the diagonal (as the cookie cools, it will set the biscuit into place).
- Once completely cooled, store in an airtight container.
If you make these cookies, I’d love to see what you think of the recipe. Please feel free to comment below.
lo's kitchen 