Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux
These Chewy Biscoff Chocolate Chip Cookies taste even more inherently cookie dough-like thanks to cookie butter mixed into the dough. They are chewy, sweet, and oh-so-good.
Because someone always asks, “What’s cookie butter?” The answer is: an addictive substance found near the peanut butter in most every grocery store in America; even my local Walmart has it in the main Biscoff brand or as a Walmart generic, and Trader Joe’s calls it Speculoos. It’s essentially pulverized cookies and oil. It has the exact same texture as peanut butter and can substitute for it in most any recipe. There is nothing healthy about it and it is incredibly delicious.
If you search for Biscoff/cookie butter recipes on Bready or Not, you’ll find a ton of recipes. It’s been one of my favorite ingredients for over ten years.
That’s how old this recipe is, too–so old that I originally posed it on the LiveJournal version of Bready or Not! It was high time it had a remake (or rebake).
Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 1/4 cup Creamy Biscoff spread or other cookie butter
- 1 large egg room temperature
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- flaked sea salt optional, for top
Instructions
- Cream butter with both sugars until light and fluffy. Mix in the egg, vanilla, and cookie butter.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet. Fold in the chocolate chips.
- Wrap up dough and chill it in the fridge for a few hours or overnight.
- Preheat oven to 350-degrees.
- Drop the dough by large tablespoons onto baking sheet. If desired, press a pinch of flaked sea salt onto each round. Bake for 10 to 12 minutes. Let set on pan briefly and then transfer to a cooling rack. Store cookies in a sealed container at room temperature.
OM NOM NOM!
Bready or Not: Brownie Cookies
If ever you are experiencing a chocolate emergency (need chocolate NOW, don’t want to leave the house, don’t want to spend a long time making something), these Brownie Cookies will satisfy nicely.
These cookies mix up fast. They bake fast. They cool fast. They enter your stomach fast.
Plus, they are imbued with brownie goodness. The dough includes melted chocolate and chopped walnuts. Yes, you can replace the walnuts with a different nut–or leave out the nuts entirely, if you so choose. I really love the texture of a chewy cookie with a crunchy nut, though.
Actually, you could even replace the nuts with something like M&Ms. That’d make these easy to modify for holidays, too–green and red candies in December, the Valentine’s mix in February. Have fun with this recipe!
Bready or Not: Brownie Cookies
Equipment
- baking sheet
- parchment paper
- tablespoon scoop or spoon
Ingredients
- 1/3 cup unsalted butter softened
- 3/4 cup white sugar
- 1/3 cup light corn syrup
- 1 large egg room temperature
- 3 ounces semisweet chocolate melted
- 2 teaspoons vanilla extract
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup walnuts chopped
Instructions
- Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until they are light and fluffy. Add the corn syrup and egg. Add the melted chocolate and vanilla.
- In another bowl, combine the flour, baking powder, and salt. Gradually mix this into the wet ingredients, scraping the bottom of the bowl to make sure everything is combined. Fold in the walnuts.
- Use a tablespoon scoop or spoon to dollop rounds of dough, spaced out, on baking sheet. Bake for 9 to 11 minutes, then let rest on sheet a few minutes before transferring them to a cooling rack. Store in a sealed container at room temperature.
OM NOM NOM!
Bready or Not: Cardamom-Espresso Chocolate Chip Cookies
Let’s end the year with an outright dreamy cookie: Cardamom-Espresso Chocolate Chip Cookies.
Seriously, these things are amazing. The flavor of coffee hits the tongue first, followed by a warm kick of cardamom. The overall dough is buttery and rich.
The texture is chewy and luscious. Really, these are a pleasurable sensory bomb in the mouth.
Bready or Not: Cardamom-Espresso Chocolate Chip Cookies
Equipment
- plastic wrap
- baking sheet
- parchment paper
- tablespoon scoop or spoon
Ingredients
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1 cup unsalted butter softened (2 sticks)
- 1 1/2 cups brown sugar packed
- 1/2 cup white sugar
- 2 large eggs room temperature
- 2 Tablespoons espresso powder
- 1 Tablespoon vanilla extract
- 12 ounces chocolate chips 1 bag, or mixed kinds to equal amount
Instructions
- Combine flour, baking powder, baking soda, cardamom, cinnamon, and salt in a bowl. Set aside.
- In a large mixing bowl, beat the butter until creamy. Add both sugars, beating until fluffy; scrape the bottom of the bowl a few times. Add eggs, one at a time, followed by the espresso powder and vanilla.
- Gradually add the dry ingredients to the butter mixture, until just combined. Fold in the chocolate chips. Wrap dough and chill in fridge for at least an hour, but as long as a day or two.
- Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
- Use a tablespoon scoop or spoon to dole out balls of dough, spaced out, on the baking sheet. Bake for about 12 minutes. Cookies should look set. Let them rest on the baking sheet for about 5 minutes before transferring them to a cooling rack. Store cooled cookies in a sealed container at room temperature.
OM NOM NOM!
Bready or Not: Dulce de Leche Brownies Redux
Do you need a brownie recipe that will really impress people this holiday season? Try these Dulce de Leche Brownies!
This is a resurrected recipe that was originally shared on the Holy Taco Church, which I then reposted here on my site in 2015. It was a big hit back then–I had several people reach out to say they tried it and loved it.
Now, one big warning: This is a dangerous recipe, and I’m not just talking calories. Sweetened condensed milk becomes lava after mere minutes in the microwave. Make this recipe with care. I originally advised using 10-12 minutes total time to make the dulce de leche in the microwave, but when I remade it this year, I did shorter bursts and spent more like 15 minutes, and there were no scalding-hot overflows.
So, take care with this recipe, and know that the reward for your risk is sweet indeed.
Bready or Not: Dulce de Leche Brownies Redux
Equipment
- microwave
- large bowl
- 9×13 pan
- aluminum foil
- nonstick spray
- uneven spatula
Ingredients
Dulce de Leche
- 14 ounces sweetened condensed milk can
- 1 Tablespoon corn syrup
- 2 Tablespoons unsalted butter
Brownies
- 1 cup unsalted butter softened (2 sticks)
- 1 1/4 cups white sugar
- 1/2 cup brown sugar packed
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon espresso powder optional but awesome
- 3/4 cup unsweetened cocoa powder sifted
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
To make Dulce de Leche
- (Note that you can buy canned Dulce de Leche on the Hispanic foods aisle in many grocery stores and skip this step! You can also make it in a crock pot or stove–look up these other methods online. Microwave is faster, but has some danger involved.)
- Combine sweetened condensed milk and corn syrup in a LARGE microwave safe bowl. You need the bowl large because the stuff may start to boil like an erupting volcano.
- Microwave on 50% power, stopping and stirring every 2 minutes. Start watching VERY CAREFULLY about the 5 minute point. It can start to boil over very quickly. Start doing 1 minute increments, stirring well in between. Somewhere from 10 to 15 minutes, it will thicken and look caramel-colored rather than white, at which point it is ready. It might look curdled but that goes away when you stir. Add in the butter and stir until it’s melted. Set aside.
To Make the Brownies
- Preheat oven at 325-degrees. Line a 9×13 pan with foil and butter it or apply nonstick spray.
- In a large bowl, cream the butter and sugars until fluffy. Beat in eggs and vanilla. Combine flour, espresso powder (if using), cocoa, and salt. Add dry ingredients into creamed mixture; mix until well blended.
- Spread about 1/2 of mixture in the prepared pan. This will just cover the bottom. Drop spoonfuls of Dulce de Leche evenly over this layer and smooth out with an uneven spatula. Sprinkle chocolate chips all over. Cover with remaining brownie batter using clean uneven spatula.
- Bake 35 to 40 minutes, until the middle passes the toothpick test. Cool and cut into squares.
OM NOM NOM!
Bready or Not: Half and Half Cookies
You don’t have to choose between chewy chocolate cookies and brownies with this delectable recipe for Half and Half Cookies. You can enjoy both, and in the same bite, if you want!
This recipe is wonderfully straightforward. The dough doesn’t even need to be chilled. You mix, bake, and enjoy.
Recipes like this are when a teaspoon scoop comes in handy for creating even portions of dough. The resulting cookie is fairly large because it’s essentially two mini cookies merged like Voltron to create something even more awesome.
Bready or Not: Half and Half Cookies
Equipment
- parchment paper
- food scale
- teaspoon scoop or spoon
Ingredients
Main dough
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- pinch salt
- 1 cup unsalted butter room temperature (2 sticks)
- 1 cup brown sugar packed
- 1/2 cup white sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 11 ounces white chocolate chips 1 bag
Cocoa dough
- 1/4 cup white sugar
- 1/4 cup unsweetened cocoa powder sifted
Instructions
- Preheat oven to 350-degrees. Line a large cookie sheet with parchment paper.
- In a small bowl, sift together flour, baking soda, and salt. Set aside.
- In a large bowl, beat together butter, brown sugar, and white sugar until smooth, scraping the bottom of the bowl a few times to ensure everything is combined. Add eggs, one at a time, followed by the vanilla. Gradually beat in the flour mixture.
- Use a food scale to divine dough in half between two bowls. To one dough, add the extra sugar and cocoa, stirring until the color is consistent. Divide the white chocolate chips in half between the two doughs and fold in to incorporate.
- Use the teaspoon scoop to dole out one scoop of white dough, one scoop of cocoa dough and press together. Flatten slightly so that the half-and-half dough is visible. Set each combined dough ball spaced out on the baking sheet.
- Bake for 11 to 13 minutes, until cookies look set. Let them rest on the sheet for about 5 minutes before transferring to a cooling rack. Store them in an airtight container for up to 3 days at room temperature.
OM NOM NOM!
Bready or Not Original: “Coal” Double Chocolate Cookies
For about a decade, I had it in my head that I wanted to surprise my husband’s co-workers at the nuclear plant with coal cookies as a holiday surprise. I wasn’t sure how to go about it until I saw a brownie-style cookie recipe and decided evolve it with some modifications and a coating of sparkly black sugar. The result: “Coal” Double Chocolate Cookies.
These still taste like crunchy-chewy brownies. The black sugar adds a sweetly crisp outer layer… and in my case, it also turned tongues blue! I didn’t expect that, and it made the gag cookies even funnier to me. I don’t know if all black sugar brands will do that, so if you actually want that effect, you may need to do some testing.
These cookies were a hit at the nuclear plant, a delicious joke that everyone got. Do note that if you want to stick these in stockings, use small baggies–most of the sugar stays put, but some will come off. That’s the way the (coal) cookies crumble.
Bready or Not Original: “Coal” Double Chocolate Cookies
Equipment
- baking sheet
- parchment paper
- teaspoon scoop or spoon
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup white sugar
- 1/2 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1/3 cup baking cocoa sifted
- 1 teaspoon espresso powder optional, for deeper chocolate flavor
- 2 Tablespoons milk or half & half
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup walnuts chopped
- 1 cup chocolate chips
- 1 cup black sugar crystals for topping
Instructions
- Cream together butter, sugars, and vanilla. Beat in the egg. Add the cocoa, espresso powder (if using), and milk. Gradually add in the flour and baking powder, scraping the bottom of the bowl to incorporate everything. Fold in the walnuts and chocolate chips. Wrap dough with plastic wrap and set in fridge to firm up for 30 minutes.
- Preheat oven at 350-degrees. Line a baking sheet with parchment paper. Place black sugar in a small bowl.
- Use a teaspoon scoop or spoon to create a lump of dough. Roll it in black sugar to coat. Place spaced out on cookie sheet.
- Bake for 9 to 11 minutes. Watch for the cookies to look set; it will otherwise be difficult to gauge doneness because of the cookies’ dark color. Let sit on sheet a few minutes, then move to a cooling rack. Pack cooled cookies in a sealed container at room temperature.