2016-03-03

Cakey Chocolate Chips Speculoos Biscoff Cookies

Yield: 32 cookies | INGREDIENTS:
120g mashed banana
2 large eggs, at room temperature
2tsp pure vanilla extract
130g Biscoff biscuit spread
100g light brown sugar
280g all-purpose flour
1tsp baking soda
1tsp cornstarch
1/2tsp ground cinnamon
1/4tsp salt
150g dark chocolate chips


(1) In a large bowl, combine mashed banana, eggs, vanilla extract, and Biscoff biscuit spread. 

(2) In a separate bowl, sift and combine sugar, flour, baking soda, cornstarch, cinnamon, and salt.

(3) Mix dry ingredients into the wet. Finally, fold in chocolate chips.

(4) The cookie dough will be a little sticky. Cover dough tightly with plastic wrap and chill for at least 3 hours.

(5) Remove cookie dough from the refrigerator. Preheat oven to 180°C. Line two large baking sheets with parchment papers. Set aside.

(6) Per cookie, scoop 1 tablespoon of dough ball and place it on the lined baking sheet, leaving enough space between balls for cookies to spread. Bake the cookies for 12 minutes. Rotate the pan half-way through baking. Allow cookies to cool completely before serving and storage.

(7) Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week.

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