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
1/2cupunsalted butter room temperature
1/2cupwhite sugar
1/2cupbrown sugar packed
1/4cupCreamy Biscoff spread or other cookie butter
1large egg room temperature
1teaspoonvanilla
1 1/2cupsall-purpose flour
1teaspoonbaking soda
1/4teaspoonsalt
1cupchocolate 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.