me you cookies today.
Speculoos chocolate chip cookies.
I’m sure you’ve heard of Speculoos before? Or Cookie Butter, or Biscoff, as it’s sometimes known?
Speculoos is a Danish spiced cookie/biscuit. The biscuit’s so good they made it into a spread, kind of like peanut butter, only way better. The spread is so good I often find myself standing in the kitchen, leaning against the counter, with a spoon in one hand and a jar of Speculoos in the other.
I decided that something had to be done, so I baked a whole bunch of Speculoos spread into some delicious, thick, super chewy, chocolate chip cookies.
And I may or may not have eaten these cookies slathered in extra Speculoos spread.
Ugh. It’s just SO good.
- 115g unsalted butter, softened (1/2 cup)
- 100g caster (superfine) sugar (about ½ cup)
- 100g brown sugar (about ½ cup)
- 1 egg
- 1 egg yolk
- 1 tsp vanilla paste
- 140g Speculoos or Biscoff spread, or Cookie Butter (1/2 cup)
- 280g plain flour (2¼ cups US)
- 1 tsp baking soda
- 1 tsp cornflour (cornstarch)
- 1 tsp sea salt
- ½ tsp dutch cinnamon
- 225g chocolate chips, I used a mixture of milk and dark (about 1¼ cups)
- Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
- Using a stand mixer fitted with the paddle attachment, cream the butter and sugars together until light and fluffy.
- Add the egg, yolk and vanilla one at a time, beating until combined between each addition. Beat in the Speculoos until incorporated.
- On a low speed, beat in the flour, soda, cornflour, salt and cinnamon, until just combined. Stir through the chocolate chips.
- Use a medium cookie scoop or large tablespoon to drop balls of cookie dough on the lined trays. I tend to bake a few right away, but this dough also works very well if you chill the scooped balls overnight, or you can freeze them for later baking.
- Bake for 9 - 10 minutes, until just golden around the edges. Allow to cool on trays.
- Makes 20 cookies.
- Happy baking!
Adapted from Sally’s Baking Addiction.