Hey Everyone!! I am super excited to share this recipe with you today. It is insanely good. Thick, chunky and gooey NY style triple chocolate cookies stuffed with oozing Biscoff spread. Packed with white chocolate and dark chocolate chips and sprinkled with flakey sea salt. Pure luxury!
Biscoff spread is ridiculously hard to find in Ireland!! Being a lover of biscoff, this is devastating! Caramelised biscuits have always been one of my top biscuit choices and when a spread was made I was in heaven, putting it on everything and eating it out of jars.
Aldi answered my prayers and brought out their own brand biscuit spread that is identical to Lotus Biscoff! To say I was excited is an understatement. I stocked up on way too many jars. It is so versatile so you will be seeing a load of bakes using this new spread. They also have a crunchy version but smooth would be better baking.
Feel free to stuff these cookies with anything you like. I was just waaaay too excited to use this spread. Nutella, peanut butter, caramel, white chocolate spread, anything would be ridiculously good in these.
Have some fun baking these and make sure to get a mouthwatering picture or video of your gooey NY style cookies!
I’ll include some process pictures below to help you along the way.
NYC Style- Biscoff stuffed Triple Chocolate cookies
Prep time: 15 minutes
Cook time: 13-15 minutes
Servings: 10 (BIG)
Ingredients
- 10 Tablespoons ‘Biscoff’ Biscuit spread
- 225g Butter (Cold & Cubed)
- 200g Light brown sugar
- 120g Caster sugar
- 2 Eggs – Large
- 1 Egg yolk
- 380g Plain flour
- 100g Cocoa powder
- 1 Tablespoon cornflour
- 1 Teaspoon Bicarbonate of soda
- 2 Teaspoons Baking powder
- 1 Teaspoon salt
- 200g White chocolate chips
- 150g Dark chocolate chips
- 1 teaspoon Vanilla
- Flakey salt (Optional)
Directions
- 1 hour before making your cookies, spoon 10 tablespoons of ‘Biscoff’ Biscuit spread on some parchment paper and freeze.
- Place Cold butter cut up in cubes into a mixing bowl with both sugars. Mix till you get little nuggets of butter and sugar, it will only take about 30 seconds-1 minute. I used a stand mixer and a paddle attachment to do this.
- Mix in your chocolate chips till just combined.
- In a separate bowl sieve together your flour, cocoa powder bicarbonate of soda, baking powder, cornflour and salt.
- Slowly add this dry mix into your wet mix.
- Once combined, add in your vanilla and one eggs one at a time.
- Mix till just combined. Be careful not too overmix, you don’t want to form any gluten.
- Weigh out approx 155g portions of dough.
- Remove ‘Biscoff’ Biscuit spread from the freezer and form the dough portions around them.
- The lumpier the shape the better. Be careful not to tightly pack the dough. Just gently mould into tall balls.
- Place in the freezer for at least 1 hour.
- Preheat your oven to 200C/ 180C Fan 30 minutes before baking.
- Take out how many cookies you would like to bake. (You can keep your cookies in the freezer in a airtight container for a few weeks and cook them as you want them)
- Bake for 13-15 minutes. Bake two cookies at a time because they are very large. Sprinkle some flakey salt on top (Optional)
- Leave to cool for at least 15 minutes before tucking in.
- Take a snap/video of your gooey cookies and send them onto me @gills_bakesandcakes.
- These cookies are best eaten while slightly warm. If you would like to reheat your cookies throw them in the oven for a few minutes before eating them.
If you make this recipe I would love for you to tag me on Instagram!#Gills_bakesandcakes @Gills_bakesandcakes
