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Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

Posted by on Jan 17, 2024 in biscoff spread, Blog, Bready or Not, chocolate, cookies | 0 comments

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.

Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

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.

Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

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.

Bready or Not: Chewy Biscoff Chocolate Chip Cookies Redux

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

Cookie butter amps up the cookie dough flavor in these baked delights.
Course: Dessert, Snack
Keyword: chocolate, cookie butter, cookies
Author: Beth Cato

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!

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    TOMORROW: Cozy Up & Read at the Red Wing Library

    Posted by on Jan 12, 2024 in Blog, public speaking, Thousand Recipes for Revenge | 0 comments

    Tomorrow will be my first book event in my new home of Minnesota, and, uh, the temperature is supposed to dip subzero for the first time this season. Brave the cold, and I’ll try to make it worth your while with lots of free, delicious cookies and excerpts from my works. I’ll have some of my new releases for sale, too.

    WHERE: Red Wing Public Library in Red Wing, MN, right on the Wisconsin border

    WHEN: January 13th at 10am

    BE MORE PRECISE, PLEASE: the Foot Room, down in the basement, where there probably aren’t any ghosts

    #SFWAPro

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    Bready or Not: Brownie Cookies

    Posted by on Jan 10, 2024 in Blog, Bready or Not, brownies, chocolate, cookies | 0 comments

    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.

    Bready or Not: Brownie Cookies

    These cookies mix up fast. They bake fast. They cool fast. They enter your stomach fast.

    Bready or Not: Brownie Cookies

    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.

    Bready or Not: Brownie Cookies

    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

    Are you craving brownies, but want your fix FAST? Try these cookies. They are quick to make and bake!
    Course: Dessert, Snack
    Cuisine: American
    Keyword: chocolate, cookies, walnuts
    Servings: 25
    Author: Beth Cato

    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!

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      Publication Day: A FEAST FOR STARVING STONE

      Posted by on Jan 9, 2024 in Blog, Thousand Recipes for Revenge | 0 comments

      Today’s the day! The second and final book of my Chefs of the Five Gods series is out now in trade paperback, ebook, and audiobook. A Feast for Starving Stone continues the adventures of Ada and Solenn as they strive to bring peace to the continent, and most importantly, to their own broken family. Princess Solenn plays an even bigger role this time around. In many ways, it’s a coming of age tale against a background of war and exceptionally good food.

      Buy it everywhere online where books are sold, and request it in your local brick and mortar store (especially those indie stores that always need extra love). Also, please request that your local library buy the series!

      Also: this coming Saturday, January 13th, I’ll be talking books, stories, and probably cheese at the Red Wing Public Library here in Minnesota. The event starts at 10am and will be downstairs in the Foot Room. I’ll have my signature cookies, and you can buy copies of my new series and my collection.

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      Bready or Not: Oatmeal Cinnamon Cookies

      Posted by on Jan 3, 2024 in Blog, Bready or Not, cookies | 0 comments

      I’m not going to pretend these are some kind of healthy cookie for the new year just because they include oats. No, these Oatmeal Cinnamon Cookies, are classic, homey, and delicious, and that’s probably because they include a heaping helping of butter and sugar.

      Bready or Not: Oatmeal Cinnamon Cookies

      These cookies aren’t hardcore on sweetness. The oats and the warmth of cinnamon really come through. This is a superb winter baking cookie for me. They aren’t all-out spicy in a way that makes a person think of the holidays, but they are still fragrant and cozy.

      Bready or Not: Oatmeal Cinnamon Cookies

      They are a breeze to make, too. No chill is required. Make and bake.

      Bready or Not: Oatmeal Cinnamon Cookies

      Modified from Taste of Home: Best of Baking 2022.

      Bready or Not: Oatmeal Cinnamon Cookies

      This recipe for classic cookies comes together fast, requiring no chill time or wait. These are homey, chewy cookies. Modified from Taste of Home: Best of Baking 2022.
      Course: Dessert, Snack
      Cuisine: American
      Keyword: cookies, oats
      Servings: 43 cookies
      Author: Beth Cato

      Equipment

      • tablespoon scoop
      • parchment paper

      Ingredients

      • 1 cup unsalted butter (2 sticks) softened
      • 1 cup white sugar
      • 1 cup brown sugar packed
      • 2 large eggs room temperature
      • 1 teaspoon vanilla extract
      • 2 cups all-purpose flour
      • 1 teaspoon baking soda
      • 1 teaspoon ground cinnamon
      • 1/2 teaspoon baking powder
      • 1/2 teaspoon salt
      • 3 cups quick oats

      Instructions

      • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
      • In a large bowl, cream together the butter and both sugars until they are light and fluffy. Beat in the eggs and vanilla.
      • In another bowl, combine with flour, baking soda, cinnamon, baking powder, and salt. Gradually add the dry ingredients in with the wet, scraping the bottom of the bowl to make sure everything is mixed. Fold in the oats, stirring well to make sure they are coated.
      • Use a large cookie scoop or spoon to dole out dough onto baking sheet, leaving several inches of space around each; they will spread. Bake for 10 to 12 minutes. Let set on sheet a few minutes before transferring to a rack to completely cool. Store in a sealed container at room temperature.

      OM NOM NOM!

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        Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

        Posted by on Dec 27, 2023 in Blog, Bready or Not, chocolate, cookies | 0 comments

        Let’s end the year with an outright dreamy cookie: Cardamom-Espresso Chocolate Chip Cookies.

        Bready or Not: 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.

        Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

        The texture is chewy and luscious. Really, these are a pleasurable sensory bomb in the mouth.

        Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

        Bready or Not: Cardamom-Espresso Chocolate Chip Cookies

        These dreamy cookies are coffee-forward in flavor, followed by a warm kick of cardamom. White chocolate chips look especially nice in the dark dough.
        Course: Dessert, Snack
        Keyword: cardamom, chocolate, coffee, cookies
        Servings: 46 cookies
        Author: Beth Cato

        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!

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