Brown Butter Biscoff Chocolate Chip Cookies
Imagine the warm, gooey embrace of a freshly baked cookie that boasts a rich, nutty flavor paired with the unmistakable taste of Biscoff cookie butter. These Brown Butter Biscoff Chocolate Chip Cookies are not just any cookies; they are an indulgent treat that will take your dessert game to a whole new level. With a delightful contrast between the caramel notes of brown butter and the spiced sweetness of Biscoff, each bite is a delicious revelation. Whether you’re baking for a special occasion or simply satisfying your sweet tooth, this recipe is sure to impress.
Why This Brown Butter Biscoff Chocolate Chip Cookies Stands Out
What sets these Brown Butter Biscoff Chocolate Chip Cookies apart from your classic chocolate chip cookie? First, the brown butter. Browning the butter adds a depth of flavor that elevates the cookie to a gourmet level. Second, the addition of Biscoff cookie butter introduces a unique twist that combines the traditional chocolate chip cookie with the rich, caramelized flavor of speculoos cookies. The result? A perfectly chewy, flavorful cookie that creates a delightful contrast with the semi-sweet chocolate chips. Plus, a sprinkle of flaky sea salt on top provides the perfect finishing touch, enhancing both the sweetness and the overall flavor profile.
Shopping List
- 1 cup unsalted butter, cut into tablespoon pieces
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup Biscoff cookie butter
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/2 cups semi-sweet chocolate chips or chocolate chunks
- Flaky sea salt, for sprinkling on cookies
What You’ll Need (Gear)
- Mixing bowls – for combining ingredients.
- Whisk – to mix dry ingredients and incorporate wet ingredients.
- Rubber spatula – for folding in chocolate chips and scraping the bowl.
- Baking sheet – to bake your cookies on.
- Parchment paper – to line your baking sheet, preventing sticking.
- Cooling rack – for cooling the cookies after baking.
Mastering Brown Butter Biscoff Chocolate Chip Cookies: How-To
1. Brown the Butter
Begin by placing the unsalted butter in a saucepan over medium heat. Allow it to melt completely, stirring occasionally. Keep an eye on it as it starts to foam. In about 5-7 minutes, the butter will turn golden brown, and you’ll notice a nutty aroma. Once browned, remove it from the heat and let it cool slightly.
2. Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, sea salt, and ground cinnamon. This step ensures that your leavening agents are evenly distributed throughout the flour.
3. Combine Sugars and Biscoff
In a large mixing bowl, combine the brown sugar, granulated sugar, and Biscoff cookie butter. Pour in the slightly cooled brown butter and mix until well combined. This mixture should be creamy and smooth.
4. Add Eggs and Vanilla
Crack in the two large eggs and add the pure vanilla extract to the butter-sugar mixture. Beat the mixture on medium speed until it is light and fluffy, which will take about 2-3 minutes.
5. Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Use a rubber spatula or wooden spoon to mix until just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Fold in Chocolate Chips
Gently fold in the semi-sweet chocolate chips or chunks until they are evenly distributed throughout the cookie dough.
7. Chill the Dough
Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough helps the cookies maintain their shape and enhances their flavor.
8. Preheat Oven
While the dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper for easy cleanup.
9. Scoop and Bake
Once the dough is chilled, use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Sprinkle a pinch of flaky sea salt on top of each cookie before baking.
10. Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers still look a bit soft. Remember, the cookies will continue to bake on the sheet after being removed from the oven.
11. Cool
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This helps them set while maintaining that soft, chewy texture.
Adaptations for Special Diets
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free: Use a dairy-free butter alternative and dairy-free chocolate chips.
- Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a vegan butter substitute.
- Lower Sugar: Reduce the amount of granulated sugar or use a sugar substitute suitable for baking.
What Could Go Wrong
- Cookies spread too much: Ensure the dough is chilled properly before baking.
- Too dry or crumbly: Avoid overmixing the dough, and ensure you measure the flour accurately.
- Burnt edges: Keep an eye on the cookies during the last few minutes of baking, as oven temperatures can vary.
- Insufficient flavor: Use good quality Biscoff cookie butter and make sure the brown butter is fully browned for maximum flavor.
Keep-It-Fresh Plan
For optimal freshness, store your Brown Butter Biscoff Chocolate Chip Cookies in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze the cookie dough before baking. Just scoop the dough balls onto a baking sheet, freeze until solid, then transfer them to a freezer bag. When you’re ready to bake, simply bake from frozen, adding a couple of extra minutes to the baking time.
FAQ
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days before baking. Just make sure to let it come to room temperature for about 10-15 minutes before scooping and baking.
Can I substitute the Biscoff cookie butter?
While Biscoff cookie butter gives these cookies their unique flavor, you can experiment with other nut butters or cookie spreads, although the taste will differ.
Why use brown butter instead of regular butter?
Brown butter adds a complex, nutty flavor that elevates the cookies. It also contributes to a deeper color and richer taste compared to regular melted butter.
What if I don’t have flaky sea salt?
If you don’t have flaky sea salt, you can use regular kosher salt or table salt, but use it sparingly as it may be more potent.
The Takeaway
These Brown Butter Biscoff Chocolate Chip Cookies are a delectable twist on the classic treat, combining the best elements of both brown butter and Biscoff cookie butter. They’re not just cookies; they’re an experience that you and your loved ones will cherish. The unique flavors, chewy texture, and delightful contrast of salty and sweet make these cookies a must-try for any baking enthusiast. Whether you’re indulging yourself or sharing with friends, these cookies are sure to be a crowd-pleaser. So preheat your oven, gather your ingredients, and get ready to enjoy a cookie that’s truly extraordinary!
Brown Butter Biscoff Chocolate Chip Cookies
Ingredients
Equipment
Method
- Begin by placing the unsalted butter in a saucepan over medium heat. Allow it to melt completely, stirring occasionally. Keep an eye on it as it starts to foam. In about 5-7 minutes, the butter will turn golden brown, and you'll notice a nutty aroma. Once browned, remove it from the heat and let it cool slightly.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, sea salt, and ground cinnamon. This step ensures that your leavening agents are evenly distributed throughout the flour.
- In a large mixing bowl, combine the brown sugar, granulated sugar, and Biscoff cookie butter. Pour in the slightly cooled brown butter and mix until well combined. This mixture should be creamy and smooth.
- Crack in the two large eggs and add the pure vanilla extract to the butter-sugar mixture. Beat the mixture on medium speed until it is light and fluffy, which will take about 2-3 minutes.
- Gradually add the dry ingredient mixture to the wet ingredients. Use a rubber spatula or wooden spoon to mix until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Gently fold in the semi-sweet chocolate chips or chunks until they are evenly distributed throughout the cookie dough.
- Cover the mixing bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough helps the cookies maintain their shape and enhances their flavor.
- While the dough is chilling, preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper for easy cleanup.
- Once the dough is chilled, use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Sprinkle a pinch of flaky sea salt on top of each cookie before baking.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers still look a bit soft. Remember, the cookies will continue to bake on the sheet after being removed from the oven.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This helps them set while maintaining that soft, chewy texture.
Notes
- For gluten-free cookies, substitute all-purpose flour with a gluten-free flour blend.
- Store cookies in an airtight container at room temperature for up to a week.
- To freeze cookie dough, scoop onto a baking sheet and freeze until solid, then transfer to a freezer bag.
