The kids went on a cookie kick this past week and brought home one of my favorite cookies: Biscoff.
Its the one thing that I can't have now that I'm gluten free (just kidding, after they brought them home and made me drool while they ate them in front of me I made a gluten free version I'll feature soon!) The Chip Cookie Bakery "The Biscoff Chip" cookie is a wonderful delicious cookie with a chocolate chip cookie base with white chocolate chips and a biscoff filled center. When warm, it kind of looks like this:
So good. Are you drooling yet? Good, so go grab a jar of this:
And a bag of these:
And then you'll be ready to get cooking!
These cookies are amazing, but we also needed to get out and work off some calories. So we went out for a hike on one of our local trails.
We stopped by the cemetary on our way out to the trail and left some Easter decorations out for their Dad. I think they are dreading and hoping that their Dad's gravestone will be put in soon. It's going to be tough because I think it will bring permanance to the fact that Dad is really, truly 'gone' from this earthly life but also good to feel like their Dad has a place and a name. I felt the same when my Dad died.
The trail was beautiful and it was fun to look over the city as the sun was UP still. I'm loving the later evenings.
The mud was unreal. The dogs and boy of course loved it but it was straight to the showers for dogs and humans when we got back.
And after burning off all those calories hiking it was time for cookies!
CHIP COOKIE BAKERY "THE BISCOFF CHIP" COOKIE
- 2 ½ cups all purpose flour (can substitute gluten free flour)
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoon salt
- 2 large eggs cold
- ½ tablespoon vanilla extract
- 1 cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 2 cups Ghiradelli white chocolate chips
- 1 jar Biscoff speculoos cookie spread or homemade gluten free Biscoff cookie spread
- On a sheet of waxed paper, place one tablespoon of cookie spread. Space the spread several inches apart. Continue placing the Biscoff spread on the waxed paper until you have approximately 12 dollops of Biscoff spread. Place the Biscoff and waxed paper in the freezer for approximately 30 minutes to one hour.
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a Silpat mat. Set cookie sheet aside.
- In a mixing bowl beat the butter and sugars on medium speed for several minutes until mixture becomes light and fluffy
- Turn mixer to low and beat in the eggs and vanilla. Stop mixer, scrape bowl, then turn mixer to low speed and slowly add in the flour, cornstarch, baking powder, baking soda, and salt, stirring until mixture is combined. Fold in the white chocolate chips.
- Take ¼ cup of cookie dough and form into a ball, then make a well in the center of the cookie. Place the frozen Biscoff spread in the center and mold the cookie dough around to seal. place the cookies on cookie sheet leaving several inches of space for cookies to spread. Bake at 350 degrees for 15-20 minutes, or until cookies are lightly browned and edges are cooked.
- Remove cookies from oven and allow them to cool for several minutes on the cookie sheet before moving to a cooling rack to finish cooling completely. If you can wait that long. We highly suggest eating these cookies warm from the oven.