Monday, November 7, 2011

Biscoff Cookie Dough Balls

This is my new addiction.......Biscoff Spread.

Like everyone else familiar with Biscoff, I first had my taste of the Biscoff cookies on a plane ride going somewhere (I don't exactly remember where to). I was probably in my teens then, and I wasn't much of a novice in the kitchen as I am now. So I didn't appreciate those yummy cookies that tasted almost like a ginger snap cookie, but not as heavy on the spices. Until last holiday season when one of my sister-in-laws brought a packet for everyone. Oh, I remember these! was my first thought.

I've recently learned about Biscoff spread when recipes using it have been popping up all over the blogosphere lately. And then this recipe for Biscoff Cookie Dough Balls popped up on my reader from The Novice Chef. Everyone who knows me and those who've been following this blog know how much I looooooove anything that is cookie dough. From Cookie Dough Cupcakes, to Cookie Dough Truffles, if it has anything to do with cookie dough, I'm all over it.

These cookie dough balls were heaven in a small package. Jessica, from the Novice Chef, was so dead-on about these. They are best eaten straight out of the oven, when they are gooey and warm. But if you can't eat them all right away, store them in an air-tight container and pop them in the microwave for 8 seconds to bring them back to their ooey gooey-ness. Perfect with a glass of milk.

6 Tbsp. unsalted butter, softened
1/3 cup Biscoff spread
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 egg
1 tsp. vanilla extract
2 cups all purpose flour
1/2 tsp. baking powder
3/4 tsp. salt
3/4 cup semi-sweet chocolate chips

1) Preheat oven to 350 deg F. Line a large cookie sheet with parchment paper and set aside.

2) In a bowl of stand mixer, cream together butter, Biscoff spread, and sugars until well combined. Add egg and vanilla extract and beat thoroughly until well combined, scraping down the sides of the bowl.

3) In another bowl, whisk together flour, salt and baking powder. Add half of the dry ingredients to the wet ingredients and beat on medium-low speed until it starts to come together. Add the remaining half of the dry ingredients and continue mixing until well combined. Do not over-mix. Just let it all come together but do not beat longer than that. The dough will be dry.

4) Fold in the chocolate chips. Scoop into balls using a 1 1/2" scoop (or guess using your hands). Place them evenly spaced apart on prepared cookie sheet. Bake for 10 minutes. Cool for 2-3 minutes before transferring on a cooling rack. Serve immediately. Store leftover cookies in an air-tight container and microwave for 8 seconds to warm up and re-serve.

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