Get ready to elevate your cookie game with the most irresistible, mind-blowing treat that combines the rich, nutty essence of brown butter, the caramelized crunch of Biscoff cookies, and the classic comfort of chocolate chips. These aren't just cookies – they're a culinary experience that will transform your baking repertoire and have everyone begging for your secret recipe. Imagine a cookie so perfectly balanced between crispy edges and soft, chewy center that it becomes an instant legend in your kitchen!
Prep Time: 25 mins
Cook Time: 12 mins
Total Time: 37 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Biscoff cookies, crushed
- 1 cup chocolate chips
Instructions
- Begin by browning the butter in a light-colored saucepan over medium heat. Melt butter slowly, stirring continuously until it turns a golden amber color and develops a nutty aroma, approximately 5-7 minutes. Pour browned butter into a large mixing bowl and let cool for 10 minutes.
- While butter cools, prepare dry ingredients. In a separate bowl, whisk together all-purpose flour, baking soda, and salt until well combined. Set aside.
- Add brown sugar and granulated sugar to the cooled brown butter. Using an electric mixer, cream the mixture until smooth and slightly fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until fully integrated.
- Gradually add dry flour mixture to wet ingredients, mixing on low speed until just combined. Do not overmix.
- Gently fold in crushed Biscoff cookies and chocolate chips using a spatula, ensuring even distribution throughout the dough.
- Cover the cookie dough and refrigerate for 1 hour to allow flavors to meld and prevent excessive spreading during baking.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoon-sized balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden brown and centers appear slightly soft.
- Remove from oven and let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Brown butter is the key to incredible depth of flavor – watch it carefully and remove from heat the moment it turns golden amber to prevent burning.
- Chilling the dough is non-negotiable! This step helps develop richer flavors and prevents cookies from spreading too thin during baking.
- Use a light-colored saucepan when browning butter so you can easily monitor the color change.
- For uniform cookies, use a cookie scoop or tablespoon to measure dough portions.
- Don't overbake! Remove cookies when edges are golden but centers still look slightly soft – they'll continue cooking on the hot baking sheet.
- Let cookies cool completely before storing to maintain their perfect texture and prevent sogginess.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 45mg
