More is more – sometimes. Even though I tend to live by the motto »less is more«, this doesn’t apply to cookies. These NY Style Biscoff Filled Chocolate Cookies are a lot, but also brilliant. Big, chunky, sweet, and delicious! I guess you should not eat too many of them, but one of them once in a while is ok ;P
These chunky cookies have become popular thanks to a bakery in New York City. The Levain Bakery sells hundreds of these cookies every day. Unfortunately, you can’t get them in Germany, so baking them at home is the only option here. You are also gonna save some money, because the original ones are quite pricey :P
Admittedly, the Levain bakery cookies are extremely large. If you share one of these with someone else, the price comes down… if that person you are sharing the cookie with is paying half of the cookie ;P When baking at home, this doesn’t matter that much. You can bake a whole batch of cookies at a fraction of the price. You could also sell those cookies to your friends and family and make money with it ;P Just kidding. Free cookies for all!
With this recipe, it’s super easy to prepare the cookies. What I love the most about these cookies – you can enjoy them basically all the time. Freshly made from the oven, once you prepared the dough. How? Well, the dough needs some resting time in the freezer to get ready before baking. Normally, you would leave the dough for 2-3 hours in the freezer, but you can extend that time much longer. The dough balls can stay in the freezer for up to 3 months. This means whenever you are in the mood for a cookie, you can simply grab one of the frozen balls and throw it in the oven and bake one or more cookies. No need to bake all twelve cookies at once ;P
We always have a few of these dough balls in our freezer. In case of a cookie emergency or when having unexpected visitors, we fire up the oven and bake some cookies. Guests will think you’ve sat down and mixed up a dough to bake cookies… but you’ve actually just finished them in the oven. Most of the work was done way in advance. Just like all the »good« bakeries do it these days. No shade! Maybe a little… ;P
Anyway. Cookies like these are just very practical. Not only because you can prepare them in advance and store them for a long time. The cookies can also be easily customized. If you want them without filling, simply leave it out (I would not, but you can). If you want a different filling, go for it! You can add some chopped nuts or dried fruits instead of the cookies, you can add all of that if you like. Just don’t overdo it! :P
Side note – the Biscoff filling will firm up when the cookies are cooling down. That’s absolutely fine, but if you are looking for the Instagram cross-section shot, you want the filling to be soft and oozing out when breaking the cookie into two pieces. No problem – warm the cookies in the microwave for a few seconds, and you are good to go! You will get the perfect runny filling for a viral video ;P
Extra large cookies are not uncommon on this blog here – we love oversized cookies (but small ones as well). If you prefer the bigger cookies, you should take a look at my NY Style Pumpkin Spice Pecan White Chocolate Cookies – a very long name for a cookie, I know. Those cookies are quite similar to these filled ones here but with nuts and white chocolate ;P Well, and then, of course, you should try my extra-large Crumbl-y Churro Cookies. Sooooo good!
INGREDIENTS / ZUTATEN
(12 cookies)
6.7 oz. (190g) cold butter, in pieces
1/2 cup (100g) sugar
1/2 cup (100g) brown sugar
5.3 oz. (150g) semi-sweet chocolate, roughly chopped
3.5 oz. (100g) milk chocolate, roughly chopped
2 3/4 cups (360g) all-purpose flour
1.8 oz. (50g) cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. salt
2 large eggs
1 tsp. vanilla extract
1.8 oz. (80g) Biscoff cookies*, roughly chopped
about 4.2 oz. (120g) Biscoff spread*
(12 Cookies)
190g kalte Butter, in Stücken
100g Zucker
100g brauner Zucker
150g Zartbitterschokolade, grob gehackt
100g Vollmilchschokolade, grob gehackt
360g Mehl (Type 405)
50g Backkakao
1 1/2 TL Backpulver
1/2 TL Salz
2 Eier (L)
1 TL Vanille Extrakt
80g Biscoff Cookies*, grob gehackt
etwa 120g Biscoff Aufstrich*
DIRECTIONS / ZUBEREITUNG
1. To create less mess while filing the cookies, I recommend cooling the Biscoff spread beforehand. Half an hour in the freezer should be fine, or two hours in the fridge. I normally leave the spread in the fridge overnight.
2. Add the cold butter and both sugars to the bowl of a stand mixer. Mix on low until the butter and sugar have merged into different-sized streusels – you don’t want the ingredients to fully combine. Add the chopped chocolate and mix in briefly. In a separate bowl mix flour, cocoa powder, baking powder, and salt. Add to the bowl and mix to combine. You want the mix (once again) to look like streusels instead of a proper cookie dough. Mix the egg with vanilla extract in a small bowl, then add to the bowl of the stand mixer and mix everything until the streusels start sticking together. Add the chopped Biscoff cookies and briefly mix in.
3. Divide the dough into 12 portions. Place the dough in the palm of your hand and press your thumb into the dough to create an indention. Add about 1 teaspoon of the cooled Biscoff spread into the indention, press the dough together to seal the Biscoff spread inside the dough. Transfer the cookie balls to a freezer-safe container or freezer bag and place them in the freezer overnight.
4. Preheat the oven to 180° (350°F) fan-forced. Line a baking sheet with baking parchment. Place the first batch of frozen dough balls with enough space in between on the baking sheet and bake the cookies for about 17-18 minutes – the edges should be firm and slightly browned. Take them out of the oven and let them cool down on the baking sheet for a moment. If the cookies look a bit deformed (or too tall), you can bring them into shape right after baking. Transfer to a wire rack and let cool down completely. Repeat with the remaining dough (or keep it in the freezer for some other day).
1. Ich empfehle, den Biscoff Aufstrich vorab zu kühlen, damit man besser damit arbeiten kann. Eine halbe Stunde im Gefrierfach oder zwei Stunden im Kühlschrank sollten hier ausreichen. Ich lass’ den Aufstrich meist über Nacht im Kühlschrank stehen.
2. Die kalte Butter und beide Zuckersorten in die Schüssel einer Küchenmaschine geben. Auf niedriger Stufe mixen, bis sich aus Butter und Zucker Streuseln gebildet haben. Die Zutaten sollten sich hier nur minimal verbinden. Die gehackte Schokolade dazugeben und kurz untermischen. Mehl, Kakao, Backpulver und Salz vermischen und zur Schüssel dazugeben. Auch hier nur auf niedriger Stufe mixen – hier soll noch kein richtiger Teig entstehen. Die Mischung sollte eher nach Streuseln aussehen. Das Ei mit dem Vanille Extrakt verquirlen, dann zur Schüssel dazugeben und verrühren, bis die Streusel anfangen zusammenzuhalten – der Teig sollte recht grob und bröckelig aussehen, aber zusammenhalten, wenn man ihn in den Fingern zusammendrückt. Die gehackten Biscoff Cookies dazugeben und kurz untermischen.
3. Den Teig in 12 Portionen aufteilen. Jeweils eine Portion in die Handfläche nehmen und mit dem Daumen eine Vertiefung in den Teig drücken. Etwa 1 Teelöffel des gekühlten Aufstrichs in die Vertiefung füllen, den Teig rundum zusammendrücken und den Aufstrich damit abdecken und einschließen. Die Kugeln in einen Gefrierbeutel oder eine Tupper (die in den Gefrierschrank kann) packen und über Nacht in den Gefrierschrank stellen.
4. Den Ofen auf 180° (350°F) Umluft vorheizen. Ein Backblech mit Backpapier auslegen. Die gefrorenen Teigkugeln mit genügend Abstand zueinander auf das Backblech setzen und die Cookies dann für etwa 17-18 Minuten backen – die Cookies dürfen an den Rändern etwas Farbe bekommen haben. Aus dem Ofen holen und kurz auf dem Backblech abkühlen lassen. Sollten die Cookies deformiert aussehen oder zu hoch erscheinen, kann man sie jetzt noch etwas in Form bringen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Den Vorgang mit dem restlichen Teig wiederholen (oder einfach für einen anderen Tag im Gefrierschrank lassen).
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Here is a version of the recipe you can print easily.
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NY Style Biscoff Filled Chocolate Cookies
- Prep Time: 00:40
- Cook Time: 00:17
- Total Time: 08:00
- Yield: 12 1x
- Category: Cookies
- Cuisine: United States
- Diet: Vegetarian
Description
These cookies are insane – NY Style Biscoff Filled Chocolate Cookies are simply the best cookies in the world! A lot of chocolate and Biscoff! So good!
Ingredients
6.7 oz. (190g) cold butter, in pieces
1/2 cup (100g) sugar
1/2 cup (100g) brown sugar
5.3 oz. (150g) semi-sweet chocolate, roughly chopped
3.5 oz. (100g) milk chocolate, roughly chopped
2 3/4 cups (360g) all-purpose flour
1.8 oz. (50g) cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. salt
2 large eggs
1 tsp. vanilla extract
1.8 oz. (80g) Biscoff cookies*, roughly chopped
about 4.2 oz. (120g) Biscoff spread*
Instructions
1. To create less mess while filing the cookies, I recommend cooling the Biscoff spread beforehand. Half an hour in the freezer should be fine, or two hours in the fridge. I normally leave the spread in the fridge overnight.
2. Add the cold butter and both sugars to the bowl of a stand mixer. Mix on low until the butter and sugar have merged into different-sized streusels – you don’t want the ingredients to fully combine. Add the chopped chocolate and mix in briefly. In a separate bowl mix flour, cocoa powder, baking powder, and salt. Add to the bowl and mix to combine. You want the mix (once again) to look like streusels instead of a proper cookie dough. Mix the egg with vanilla extract in a small bowl, then add to the bowl of the stand mixer and mix everything until the streusels start sticking together. Add the chopped Biscoff cookies and briefly mix in.
3. Divide the dough into 12 portions. Place the dough in the palm of your hand and press your thumb into the dough to create an indention. Add about 1 teaspoon of the cooled Biscoff spread into the indention, press the dough together to seal the Biscoff spread inside the dough. Transfer the cookie balls to a freezer-safe container or freezer bag and place them in the freezer overnight.
4. Preheat the oven to 180° (350°F) fan-forced. Line a baking sheet with baking parchment. Place the first batch of frozen dough balls with enough space in between on the baking sheet and bake the cookies for about 17-18 minutes – the edges should be firm and slightly browned. Take them out of the oven and let them cool down on the baking sheet for a moment. If the cookies look a bit deformed (or too tall), you can bring them into shape right after baking. Transfer to a wire rack and let cool down completely. Repeat with the remaining dough (or keep it in the freezer for some other day).
Notes
Make something amazing in the kitchen!
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