Brown Butter Lotus Biscoff Chocolate Chunk Cookies

Crispy on the outside, soft and goey in the middle with chunks of Biscoff cookies and dark chocolate chunk brown butter cookies, which is then topped with a generous dollop of Biscoff butter and a lotus biscuit to finish!! Our absolute favourite cookie combination we’ve tried so far

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Brown the butter over medium heat, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Take butter off the heat and allow to cool.

Step 2

In a large mixing bowl combine the cooled brown butter, (make sure to scrape all the delicious brown milk solids from the bottom of your pan) lotus Biscoff spread, yogurt/cream, dark brown sugar, white granulated sugar and whisk until mixed together.

Step 3

Add in the 2 eggs, 1 egg yolk and vanilla extract. Mix well.

Step 4

In separate bowl mix together the flour, salt and baking soda. Mix the dry ingredients into the wet until everything comes together. Fold in the chocolate chunks and lotus Biscoff cookies broken into bite sized pieces. Do not over mix

Step 5

Refrigerate the cookie dough for at least 4 hours, or preferably overnight.

Step 6

When you are ready to bake the cookies, preheat the oven to 350°F and line a your baking tray with parchment paper. Use a 1.5 or 2 ounce cookie scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 11 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.

Step 7

Allow to cool before piping a dollop of smooth Biscoff spread in the centre or drizzling it all over the cookie (if it’s too thick melt in the microwave for 5-10 seconds). To finish add one Biscoff biscuit on top of each cookie and they are ready to serve!