Cookie Butter/ Biscoff Chocolate Chunk Cookies

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I haven’t been sharing much on the blog because it’s been the usual hussle-bussle. I won’t say nothing is happening in life… There is a lot happening but somehow I don’t want to sink myself into it. It is always better to try and stay afloat, rather than push yourself down and feel awful about it. From the start of the year, things haven’t been really positive, and that has stalled even my weight loss. I am not able to put in as much discipline into my eating as I had done last year, and this is frustrating me to the core. But I am trying to stay focused on myself and keeping myself on line, making sure that I don’t lose all the hard work that I have done last year. Maintenance is as important and sustainable at the stage I am in, I guess… πŸ™‚

 

Talking about the weather, we are slowly moving into summers. Somehow, this time winters have been late and we had some nice cold days last month, followed by some heavy rains towards the end of last week. Even though summers are never welcome in this part of the world, it is taken into the stride and hope that it will pass soon. The mornings are still breezy and evenings comfortable, so it looks like there is still time for some barbecuing and beach visits before we can finally call it a day. Since weather is something not in our control, it makes us realize how much we can mold ourselves to the realities and surprises of life. Just like how we run for shelter when heavy rains hit suddenly or just stay where we are when the strength of the winds increase, we can do the same thing with life too…

 

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Leaving my heavy talks and moving to the recipe for today… I actually baked these for the Bakeathon I did in December. But somehow, I didn’t find it as chocolaty as I would have loved it to be! You may have noticed all my posts were brown and this wasn’t brown enough to go into it, so I pushed it into my drafts. But I didn’t want to wait too long for these to appear. They were that good…

 

I love Biscoff in my baked goodies and there are enough recipes on the blog. So I am adding one more to it. These cookies are just how chocolate chip cookies need to be – soft, chewy, mouthful… I went in for chunks as the uneven peices add an interesting dimension to the cookie. While you can find a big molten chunk in between, you may even see just traces here and there, making the whole cookie eating process an experience. I have adapted this recipe from here. I must say that as soon as it was baked, I had to salvage a few to click, because the girls were on a competition as to who would eat the most number of cookies. That’s why you can see, the chunks are still melty. πŸ™‚ Off to the recipe…

 

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Cookie Butter/ Biscoff Chocolate Chunk Cookies

Course Cookies
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours 45 minutes
Total Time 3 hours 55 minutes
Servings 6
Author Rafeeda

Ingredients

  • 120 gm butter softened
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 2 medium eggs
  • 2 tsp vanilla extract
  • 1/2 cup cookie butter Biscoff or any brand
  • 2 1/4 cup all purpose flour
  • 1 tsp corn flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon powder
  • 1/2 tsp salt
  • 250 gm semi sweet chocolate chopped coarsely

Instructions

  • Beat the butter till fluffy. Add in the sugars and beat till incorporated.
  • Add in the eggs and vanilla and beat. Finally add the cookie butter and beat till incorporated.
  • Whisk together the dry ingredients from flour to salt in a bowl. Sift it into the wet ingredients. Beat in till all moist.
  • Fold in the chocolate chunks.
  • Plop the dough onto cling film, and roll it up like a log. Shape it well.
  • Allow it to rest in the fridge for 3 hours, or you may freeze it if baking the next day.
  • Take out and allow it to thaw for 20 minutes.
  • Preheat oven to 180 degrees, line a baking tray with parchment paper or use silicon mats.
  • Slice the cookies into 1/2 inch size. Shape with your hands if needed. Since they have chunks in, they may look off shape but that is what home made cookies are meant to be.
  • Keep on sheet with an inch gap in between. Bake for 10 minutes. The cookies may still be soft, but do not overbake.
  • Cool on the pan for five minutes, before slowly taking them off and cooling them completely on the rack. Makes around 24.

Join the Conversation

  1. Wish I could grab one for my tea now :-))

    1. Rafeeda AR Author says:

      Sure you could, Angie… πŸ™‚

  2. these look amazing and delicious Rafee!! xo

    1. Rafeeda AR Author says:

      Thanks a lot Gloria… xo

  3. The cookies look ahmazing. I wish I could grab a couple of them and stuff them in my mouth πŸ˜›

    1. Rafeeda AR Author says:

      Thank you so much Taruna… πŸ™‚

  4. Any substitute for eggs?

    1. Rafeeda AR Author says:

      You can use one flax egg, or 1/4 cup yogurt – per egg.

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