The BEST Biscoff NYC Cookie Recipe

Описание: BISCOFF NYC COOKIES 🍪

INGREDIENTS
125 g unsalted butter
125g light brown sugar
50g white granulated sugar
1 medium / large egg
1 tsp vanilla
250g plain flour
35g cocoa powder
1 + 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
200g white chocolate chunks (orchocolate chips)
100g Biscoff biscuits
240g Biscoff Spread

METHOD:
Freeze 8 x 30g scoops of Biscoff spread until solid. These will be your fillings.
In a mixing bowl, beat slightly softened butter and sugars with an electric whisk until light and fluffy.
Add vanilla extract and egg, then beat again until combined.
Sift in flour, cocoa powder, bicarbonate of soda, baking powder, and salt. Mix until just combined.
Fold in crushed Biscoff biscuits and chopped white chocolate. Use your hands if you need to.
Divide the dough into 8 portions (115g to 120g each).
Flatten each dough ball, place a frozen spread ball in the centre, and seal by rolling into a ball.
Freeze the dough balls for at least 30 minutes before baking.
Use at least 2 baking trays, put 4 x cookies on 1 baking tray to make sure they have space to spread
Bake at 180°C (fan oven) for 10 to 14 minutes, until the tops look dry. If they aren’t quite done, bake in 2 minute Intervals.
Let them cool before serving

Notes:
Store in an airtight container for 2 to 3 days.
Can be baked straight from frozen. If they don’t look done after 10-14 minutes, bake in 2 minute intervals.
They are supposed to be thick and not have much spread, so don’t judge the doneness by spread
My oven is a fan oven so adjust your oven temperature according to your oven.