Serves:
Preparation time: 15 minutes + freezing
Cook time: 18 minutes
Soft, chewy and oh-so-buttery NYC style cookies with a molten, gooey Biscoff centre. We’ll let you in on a tip from Rachael – you can freeze the cookie balls and pop them straight into a pre-heated oven for when those cookie cravings call!
You’ll need to allow time to freeze your Biscoff balls followed by the whole cookie mix.
Preheat your oven to 180°C
1) Spoon out approximately 16 1/2 teaspoons of Biscoff spread onto a freezable tray or plate and place in the freezer for at least an hour.
2) Place cold butter into mixing bowl and add both sugars. Lightly beat the mix until broken up and it forms buttery nuggets – do not overbeat
3) Add in the chocolate chips to the mixture and mix for 1-2 minutes
4) Add in the flour, salt, baking powder and Biscoff crumbs. Mix for 1-2 minutes on low speed until breadcrumb consistency is achieved.
5) In a separate bowl, crack in two eggs, beat well and then add to the mixer.
6) Turn mixer on low and mix until it all comes together to form a dough.
7) Form into 100-110g balls using a weighing scale.
8) Take each ball and use your thumb to make a hole in the middle and place your frozen Biscoff ball inside and close over.
9) Place the balls into a container or baking tray and freeze for at least 4 hours or ideally overnight.
10) Preheat oven to 180°C, placing a baking tray lined with parchment paper into the oven to heat through.
11) Place cookies on the preheated tray straight from the freezer and bake for 15 mins. You may need to heat for further 2-5 mins depending on your oven.
12) Once ready allow to cool slightly and enjoy!
13) Best served straight from the oven while the Biscoff centre is still gooey and molten.
125g Biscoff spread
190g Dromona butter
135g Caster sugar
135g Light brown sugar
100g White chocolate chips
100g Milk chocolate chips
100g Biscoff Lotus biscuits, crushed
420g Plain flour
10g Baking powder
1 tsp Salt
2 Eggs
