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Butterkeks Chocolate Chip Cookies | Bake to the roots

Butter Biscuits Chocolate Chip Cookies

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:12
  • Total Time: 00:45
  • Yield: 10
  • Category: Cookies
  • Cuisine: American


Delicious cookies baked without flour – the base for these cookies are cookies. Weird? Maybe. But also delicious ;)


7 oz. (200g) chocolate butter biscuit cookies
1/4 cup (50g) brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
2.8 oz. (80g) butter, melted
1/2 tsp. vanilla extract
1 large egg
3.5 oz. (100g) chocolate chips


1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Melt the butter and let cool down.
2. Add the chocolate cookies to a freezer bag and crush with a rolling pin until you get very fine crumbs. Add the crumbs together with the brown sugar, baking soda, and salt to a bowl and mix to combine. Add the melted butter and vanilla extract and mix, then add the egg and mix until everything is well combined. Add the chocolate chips and fold in. Use a cookie scoop or tablespoons to place dough portions with some space in between on the baking sheet. Bake for 10-12 minutes or until the edges of the cookies are slightly crisp (the centers will still be a bit soft). Take out of the oven and let cool down for several minutes on the baking sheet. As soon as you can move them, transfer to a wire rack to cool down completely. Repeat with the remaining dough.


Enjoy baking!