I’m just going to come right out and say it – I have an addiction.
Normally, my will power is pretty good. A cake can be sat under a dome, and I can walk right by. A bar of chocolate can be open, I’ll eat 4 squares and leave it at that.
When it comes to Biscoff though (or Lotus caramelised biscuit spread to be precise), I go weak. I buy a jar, use half in a recipe, then within a few days the rest has been eaten by the spoonful.
Because of this, I decided that from now on whenever I open a jar for a recipe, I need to use it all at once. And that seemed like as good a reason as any to carry out a biscoff chocolate chip cookie comparison – a test of two very different recipes, to see which would turn out the best.
First up was one I bookmarked a white ago from Averie Cooks, for Softbatch Cookie Butter Brown Sugar Cookies. These didn’t have chocolate chips, but looked thick, puffy and delicious – surely the addition of chocolate could only make things better…
This recipe doesn’t use any butter, and only brown sugar, which naturally resulted in a darker cookie with a more toffee-like taste. It also adds extra cinnamon, which boosts the flavour of the Biscoff and is definitely a worthwhile addition.
My biggest issue with these was that the dough was very oily and not the easiest to work with, but the oiliness does disappear once they’re baked.
The first batch I baked were a little overdone, and ended up slightly on the crisp side, but they actually softened over the next couple of days, and the second batch cooked for a minute less were perfect.
The second recipe was this one, from Buttercream Fanatic. It uses a mix of butter and Biscoff, and combines light brown sugar with caster sugar. I didn’t bother rolling them in sugar, and couldn’t get cinnamon chips so used all chocolate (although I can only imagine how awesome they’d be with extra cinnamon).
This version baked a lot softer an chewier, and are much lighter in colour as you can see. I’m still a bit undecided on which look the best – the chocolate chips stand out more in these, but the darkness of the first ones reminds me of gingernuts, which I love…
Both of these cookies have their merits, and I liked them both. My dad preferred Buttercream Fanatic’s, my uncle liked Averie’s, and both batches that I took into work disappeared pretty swiftly!
I think my ideal Biscoff cookie might actually be a combination of both, using Buttercream Fanatic’s base recipe, but with all brown sugar and added cinnamon. I also think a combination of white and dark chocolate would work better than milk – which sounds like a pretty good excuse to make them again!
Biscoff chocolate chip cookie 1 (adapted from Averie Cooks)
- 260g smooth caramelised biscuit spread
- 1 medium egg
- 1 tbsp vanilla bean paste
- 150g light brown sugar
- 100g plain flour
- 10g cornflour
- 1.5 tsp cinnamon
- 1tsp bicarbonate of soda
- pinch salt
- 100g milk chocolate, chopped
Beat the Biscoff, egg, vanilla paste and sugar until light and fluffy, about 5 minutes (apparently over-beating can cause oiliness, so maybe that’s where I went wrong). Sift together the flour, cinnamon, bicarb and salt and then fold into the mixture. Finally, mix in the chopped chocolate and then roll into balls – I got 18 out of this batch, and weighed them so they were all the same. Flatten the balls down a little, and then chill in the fridge for at least 3 hours.
Place spaced out on a baking sheet and bake at 180 degrees (160 fan) for 8-9 minutes, or until the tops are just beginning to set – DON”T OVERBAKE! Leave to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Biscoff chocolate chip cookie 2 (adapted from Buttercream Fanatic)
- 55g butter
- 100g smooth caramelised biscuit spread
- 25g caster sugar
- 75g light brown sugar
- 1 small egg
- 1 tsp vanilla bean paste
- 100g plain flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp baking powder
- Pinch salt
- 75g milk chocolate, chopped
Beat together the butter and Biscoff, then add in both sugars and continue to beat until well mixed. Add the egg and vanilla and beat again, then sift together the flour, bicarb, baking powder and salt and fold into the batter. Stir in the chopped chocolate, then either roll into balls if you can, or chill in the fridge first to firm it up a little, which is what I had to do. I got 12 cookies out of this batch.
The recipe says you don’t have to chill these, but I did to be on the safe side. Once chilled, place spaced out on a baking sheet, flatten down a little, and then bake at 180 degrees (160 fan) for approximately 10 minutes – they take longer than the first recipe, but you still don’t want to overcook them. Leave to cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.