BEST. BISCOFF. CHOCOCHIPCOOKIE. Trustmeyouwannamakethis.
I rarely ever use the appellation “best.” It’s such an absolute superlative! Unless you’re Chris Pine, you probably don’t run around saying you are the world’s best-looking man.
So let me tell you now: You don’t have the world’s best chocolate chip cookie recipe unless you are eating a Best Biscoff Chocolate Chip Cookie. This cookie, in fact. But I’ll return to that in a minute.
For those of you who have followed this blog recently, you’ll know that June has been a craaaazy month. In addition to finishing grading all of my students’ exams and moving all of my things out of my apartment, I’m in the semi-stressful process of revving up for the Part I qualifying exams in my grad program.
As a result, I’ve begun a regimen known as Productibaking. (You can follow my progress and learn fun things about each work I finish on my new Productibaking for Part One’s page!)
And guess what? It’s actually working!
(On My Kitchen Table: Sense and Sensibility, Jane Austen; Book #2 Romanticism Reading List)
And I’m pretty happy about it, just like this flower. See?
My study schedule still needs massive work–but in the meantime, I’m enjoying the benefits of productibaking very much….
These cookies really are the best chocolate chip cookies I have ever tasted, made, or otherwise encountered, ever. They are even possibly my favorite cookie of all time. Why?
Cookie butter in dough = softly spiced
Brown sugar = perfectly soft & chewy
Cookie butter squished in the middle = gooey burst of flavor
Smidgen underbaked = stays chewy
I’m sure even Chris Pine would have to agree that these are the BEST. All my friends and family certainly do!
It’s back to the writing/studying board for the next few months, but I will continue updating on my productibaking progress for the Part One’s and eking by on my existence as a graduate student. Wish me luck!
Best Biscoff Chocolate Chip Cookies Adapted from Chef in Training Ingredients:
- 1 cup butter, softened
- 1 1/4 cups cookie butter or Biscoff spread, divided
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 3 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside.
- In a large bowl, cream together softened butter and 3/4 cup of Biscoff spread. Mix in sugars and continue creaming until light & fluffy.
- Beat in eggs and vanilla extract.
- Add flour, baking soda, and salt. Mix until just incorporated. Gently fold in chocolate chips.
- Roll dough into one-inch diameter balls. Scoop a generous teaspoon-ful of Biscoff spread on top of a ball, then squish a second dough ball on top to form one large cookie dough ball. Roll the large dough ball again until it is round and the Biscoff spread is enclosed. Place on cookie sheet 2 inches apart and repeat until you’ve finished your dough. (Note: These sizes make generously-portioned cookies–for smaller cookies, decrease size and baking time as desired).
- Bake in preheated oven for 9-12 minutes, until lightly golden on top but still pale & slightly gooey looking on top. Remove from oven and let cookies continue to bake on hot baking sheet for at least 10 minutes before removing.