BISCOFF STUFFED COOKIES
- 2 ½ cups all purpose flour 300g
- ½ tablespoon cornstarch (arrowroot starch also works)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup butter softened
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- ¼ teaspoon sea salt
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tablespoon pure vanilla extract
- ½ cup biscoff cookie butter
- 16 biscoff cookies about half a pack
Line a baking sheet with a piece of parchment paper. Crush 10 biscoff cookies into medium-coarse crumbs using a food processor or placing into a bag and crushing with a rolling pin.16 biscoff cookies
In a large bowl combine sifted flour, cornstarch, baking powder, baking soda, and cinnamon. Add ¼ cup of crushed biscoff. Mix well and set aside.2 ½ cups all purpose flour,½ tablespoon cornstarch,½ teaspoon baking powder,¼ teaspoon baking soda,1 teaspoon cinnamon
In a separate large bowl or stand mixer, beat together butter, brown and granulated sugar, and salt. Beat until light and fluffy (about 2 minutes), scraping down the bowl halfway.1 cup butter,¾ cup brown sugar,¼ cup granulated sugar,¼ teaspoon sea salt
Add egg, yolk, and vanilla to the butter and sugar mixture. Beat until very light and fluffy, for about 1 minute. Scrape down the bowl halfway.1 large egg,1 large egg yolk,1 tablespoon pure vanilla extract
Add dry ingredients into the wet ingredients, mixing well until it all comes together to form a dough. Stop mixing as soon as no more dry streaks of flour remain.
Weigh 2oz portions of cookie dough. If you don’t have a scale, you can use a large, 3 tablespoon cookie scoop to measure out the portions.
Take two portions of cookie dough. Flatten both portions with your hands. Break a biscoff cookie in half and stack each half on top of one of the cookie dough disks. Use a measuring spoon or a small cookie scoop to scoop a heaping tablespoon of biscoff cookie butter on top of the stack of biscoff cookies. Place the second disk of cookie dough on top and use your hands to seal in all the edges, creating an even layer of cookie dough all the way around. Make sure the cookie butter stays at the top of the cookie ball (keep track of where it is).½ cup biscoff cookie butter,16 biscoff cookies
Place the rest of the crushed biscoff cookies into a bowl. Roll the filled ball of cookie dough to cover the top outside in crushed biscoff. Set aside onto the parchment lined baking sheet while you put together the rest of the cookies.
Chill the cookie dough balls in the fridge for 6 hours or in the freezer for 3 hours. You can pop them into the fridge overnight if you prefer. This will prevent the cookie from spreading too much and the biscoff filling from oozing out. It will also make a more flavourful cookie.
Preheat oven to 190°C (375°F). Bake two cookies at a time for 10-13 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack with a spatula to cool completely. Serve the cookies slightly warm for an extra gooey biscoff filling.
SUPER THICK CHOCOLATE CHIP COOKIES
- 4 ounces unsalted American butter (about 1/2 cup; 113g), softened to about 65°F (18°C)
- 4 ounces light brown sugar (about 1/2 cup, firmly packed; 113g)
- 3 1/2 ounces white sugar, preferably well toasted (about 1/2 cup; 100g)
- 1/2 ounce vanilla extract (about 1 tablespoon; 15g)
- 2 teaspoons (8g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight (plus more for sprinkling, if desired)
- 1 3/4 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch of grated nutmeg
- 2 large eggs (about 3 1/2 ounces; 100g), straight from the fridge
- 10 ounces all-purpose flour (about 2 1/4 cups, spooned; 283g), such as Gold Medal
- 15 ounces assorted chocolate chips (about 2 1/2 cups; 425g), not chopped chocolate; see note
- 8 1/2 ounces raw walnut pieces or lightly toasted pecan pieces (shy 1 3/4 cups; 240g)
To Prepare the Dough: Combine butter, light brown sugar, white sugar, vanilla extract, salt, baking powder, baking soda, and nutmeg in the bowl of a stand mixer fitted with a paddle attachment.
Mix on low to moisten, then increase speed to medium and beat until soft, fluffy, and pale, about 8 minutes; halfway through, pause to scrape bowl and beater with a flexible spatula. With mixer running, add eggs one at a time, letting each incorporate fully before adding the next. Reduce speed to low, then add the flour all at once. When flour is incorporated, add chocolate chips and nuts and keep mixing until dough is homogeneous.
- Divide dough into 8 equal portions (about 6 ounces/170g each) and round each into a smooth ball. Wrap in plastic and refrigerate at least 12 hours before baking; if well protected from air, the dough can be kept in the fridge up to 1 week (see Make Ahead and Storage).
To Bake: Adjust oven rack to middle position and preheat to 350°F (180°C). Line an aluminum half-sheet pan with parchment paper. When the oven comes to temperature, arrange up to 4 portions of cold dough on prepared pan, leaving ample space between them to account for spread. If you like, sprinkle with additional salt to taste.
Bake until cookies are puffed and lightly brown, about 22 minutes, or to an internal temperature of between 175 and 185°F (79 and 85°C). The ideal temperature will vary from person to person; future rounds can be baked more or less to achieve desired consistency.
- Cool cookies directly on baking sheet until no warmer than 100°F (38°C) before serving. Enjoy warm, or within 12 hours; these cookies taste best when freshly baked (see Make-Ahead and Storage).
CAKE BATTER MONSTER COOKIE SANDWICHES
- 1/2 cup (113g) unsalted butter, cold
- 1/2 cup (95g) granulated sugar
- 1/2 cup (110g) light brown sugar
- 1 large egg
- 1 tablespoon (15ml) pure vanilla extract
- 1 cup (140g) all purpose flour
- 1/4 cup (35g) vanilla cake mix, dry
- 1 cup (80g) rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (90g) white chocolate chips
- 1/2 cup MnMs
- 1/4 cup sprinkles
For the frosting
- 3/4 cup (170g) unsalted butter, cold
- 2 1/2 cups (325g) powdered sugar
- 2 teaspoons (10ml) pure vanilla extract
- 1 tablespoon (15ml) milk or heavy cream
- Additional Sprinkles for garnish
- Preheat the oven to 350° F. Soften the cold butter in the microwave for 10-15 seconds. Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
- Next add the egg and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the dry ingredients: flour, cake mix, oats, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.
- Before the dough thickens, add the chocolate chips, MnMs and sprinkles. Beat a couple of times until they start to incorporate.
- Line a baking sheet with parchment paper or a silicone baking sheet. Scoop the dough using a large cookie scoop and place on a sheet pan, 2 inches apart.
- Bake for 13-15 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.
- For the frosting: Cut the butter into smaller pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy.
- Add the powdered sugar, vanilla extract & heavy cream. Ensure the powdered sugar is well combined, then and whip for 3-4 minutes at high speed.
- To assemble the cookies, find two cookies that are similar in size. Use a piping bag or Ziploc bag and cut of the tip off the bag, swirl the frosting on one side of the cookie. Place a second cookie on top and gently press down. Then you can roll the edges in additional sprinkles.
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