Cookie Butter Chocolate Cookies (Print Version)
# Ingredients:
→ For the Dry Ingredients
01 -
1 1/2 cups cake flour (171g)
02 -
3/4 cup all-purpose flour (95g)
03 -
1 tablespoon cornstarch
04 -
1 teaspoon ground cinnamon
05 -
3/4 teaspoon baking powder
06 -
1/2 teaspoon baking soda
07 -
1/2 teaspoon fine sea salt
→ For the Wet Ingredients
08 -
2 oz cream cheese (57g), softened
09 -
3/4 cup packed light brown sugar (135g)
10 -
1/2 cup cookie butter (140g)
11 -
1/2 cup unsalted butter (1 stick), softened
12 -
1/3 cup granulated sugar (50g)
13 -
1 large egg, room temperature
14 -
1 large egg yolk, room temperature
15 -
1 tablespoon vanilla extract
→ For the Mix-ins
16 -
2 cups milk chocolate chips (340g)
17 -
15 Biscoff cookies, coarsely crushed
→ For Topping (Optional)
18 -
Melted cookie butter for drizzling
19 -
Coarsely crushed Biscoff cookies for sprinkling
# Instructions:
01 -
Line two baking sheets with silicone baking mats or parchment paper.
02 -
In a bowl, whisk together the cake flour, all-purpose flour, cornstarch, cinnamon, baking powder, baking soda, and salt. Set this aside.
03 -
In a stand mixer with the paddle attachment, beat together the cream cheese, light brown sugar, cookie butter, softened butter, and granulated sugar. Mix on medium speed for about 3 to 5 minutes until everything is light and creamy.
04 -
Add the egg, egg yolk, and vanilla extract to the butter mixture. Mix until everything is well combined.
05 -
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until everything is combined. Don't overmix.
06 -
Gently fold in the chocolate chips and crushed Biscoff cookies. Be careful not to overmix - just fold until they're evenly distributed.
07 -
Divide the dough into 14 to 16 portions, about 80 to 90 grams each. To create those beautiful textured tops, split each dough ball in half, then press the jagged torn sides upwards and back together.
08 -
Place 8 cookie dough balls on each prepared baking sheet. Put them in the fridge to chill for about 1 hour. This step is important for the texture.
09 -
Heat your oven to 375 degrees. Bake the cookies for 11 to 12 minutes until they're golden brown around the edges.
10 -
While the cookies are still hot and soft, place a large biscuit cutter over each one and gently swirl it around to even out the edges and create perfect round cookies.
11 -
Let the cookies rest on the baking sheet for 5 minutes, then carefully transfer them to a cooling rack. If you want, drizzle them with melted cookie butter and sprinkle some crushed Biscoff crumbs on top before serving.
# Notes:
01 -
For best results, measure your flour with a kitchen scale for accuracy.
02 -
You can make the dough up to 2 days ahead and keep it refrigerated until you're ready to bake.
03 -
If you don't have cake flour, use all-purpose flour but add 1 extra tablespoon of cornstarch and reduce the all-purpose flour by 2 tablespoons.
04 -
Splitting the dough balls and pressing the jagged sides together creates those bakery-style craggy tops.