And that explains the kind of day I am having. I need to go hide in a corner with my cookies and not interact with the world. My teens are not meshing with my brain very well….
NOTE: I was having a rough day, so our friends Chris and Shawn said we (meaning just the adults!) should all go to the local winery, drink wine and listen to music. Sometimes life hands you lemons, so you have a few glasses of wine with friends on a sunny autumn day…life is pretty good after all! Then you go home and make cookies! ALL is well with the world!
3/4 cup Biscoff spread (crunchy or smooth, your choice)
1/2 cup butter (at room temperature)
1 cup light brown sugar
3 tablespoons cream
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 3.5-ounce bar extra-dark chocolate cut into chunks (or more chocolate chips if you prefer, I like the 2 different chocolates)
Raw sugar/Turbinado sugar, optional, for rolling cookies (about 1 cup)
Preheat your oven to 375 degree F. Line a baking sheet with Silpat or parchment paper. Set aside.
In a bowl combine your flour, salt and baking soda, set aside.
In your mixer cream your Biscoff spread and butter. Add your brown sugar, cream and vanilla. Blend well, add your egg and blend some more. Carefully add your dry ingredients and beat until just blended. Fold in your chocolate chips. Using a medium size scoop form a small ball, roll in your Turbinado Sugar (if using). Put your cookies on your prepared baking sheet. Cook in your preheated oven for 11-12 minutes. Let your cookies cool in your pan for 3-4 minutes before removing.
Yummy! These were a huge hit, the teens loved them and Mr. Man couldn’t stop eating them! Hurray for moi!
Printer Friendly: Biscoff Chocolate Cookies
Peace and Life full of lemon-wine,
I shared my recipe here as well, go check it out: