Biscoff Swirl Chocolate Chip Cookies
INGREDIENTS
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◦2 cups + 2 tablespoons unbleached all-purpose flour
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◦1/2 teaspoon baking soda
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◦1/2 teaspoon salt
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◦12 tablespoons unsalted butter, melted and cooled until warm
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◦1 cup packed dark brown sugar
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◦1/2 cup granulated sugar
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◦1 large egg plus 1 egg yolk
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◦2 teaspoons vanilla extract
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◦1 4.4-oz. milk or dark chocolate bar, chopped into chunks (equals about 1 cup of chunks)
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◦1/2 cup additional milk, dark, or semi-sweet chocolate chips
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◦1 cup creamy Biscoff, divided & frozen
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Directions
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1. Whisk the flour, baking soda, and salt together in a medium bowl; set aside.
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2. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients while beating at low speed just until combined. Stir in the chips and chunks t
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3. Adjust the oven rack to the middle position and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper.
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4. Roll a 1/3 cup of the dough into a ball.
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4a. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves.
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4b. Using the remaining 1/2 cup of Bsicoff, stick about a teaspoon of frozen Biscoff on top of one half of the cookie dough then join the halves together, sandwiching the Biscoff inside.
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4c. Place the formed dough balls on the prepared baking sheets, spacing them 2 1/2 inches apart. If you have time in between forming cookies while other cookies are baking, put the dough back in the fridge so it stays cool.
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5. Bake until the cookies are just beginning to turn brown around the outer edges yet the centers are still soft and puffy, 10 to 15 minutes. Do not overbake; this is crucial for chewy cookies! Remove from oven and cool the cookies on the sheet for o
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