How To Make Chunky Biscoff NYC Chocolate Chip Cookies ♡ скачать в хорошем качестве

How To Make Chunky Biscoff NYC Chocolate Chip Cookies ♡

Big, bold, and buttery—these NYC-style chocolate chip cookies are a heavenly blend of Biscoff spread and cookie chunks. Ingredients • ½ cup (113 g) room-temperature butter • ½ cup (113 g) cookie butter • ¼ cup (50 g) granulated sugar • ½ cup (100 g) brown sugar • 2 large eggs • 2 teaspoons (10 ml) vanilla extract • 2½ cups (320 g) all-purpose flour • ½ teaspoon (3 g) salt • 1½ teaspoons (6 g) baking powder • ½ cup (80 g) dark chocolate chips • ½ cup (80 g) white chocolate chips • ½ cup (80 g) milk chocolate chips • 8 Biscoff cookies • Extra chocolate chips (as desired, for decoration) • Biscoff butter (as desired, for decoration) Instructions 1. Prepare the dough: • In a large bowl, cream together the butter, cookie butter, granulated sugar, and brown sugar until light and fluffy. • Add the eggs and vanilla extract, and mix until smooth. Be sure to scrape the bottom and sides of the bowl to ensure everything is well incorporated. 2. Dry ingredients: • Gradually add the all-purpose flour, salt, and baking powder into the wet mixture. Mix until just combined. 3. Mix-ins: • Break Biscoff cookies into small pieces and fold them into the dough, along with the dark chocolate chips, white chocolate chips, and milk chocolate chips. Stir until evenly Instructions 1. Prepare the dough: • In a large bowl, cream together the butter, cookie butter, granulated sugar, and brown sugar until light and fluffy. • Add the eggs and vanilla extract, and mix until smooth. Be sure to scrape the bottom and sides of the bowl to ensure everything is well incorporated. 2. Dry ingredients: • Gradually add the all-purpose flour, salt, and baking powder into the wet mixture. Mix until just combined. 3. Mix-ins: • Break Biscoff cookies (if any) into small pieces and fold them into the dough, along with the dark chocolate chips, white chocolate chips, and milk chocolate chips. Stir until evenly distributed. 4. Chill the dough: • Cover the dough and refrigerate for about 1 hour to firm up and enhance the flavor. 5. Shape the cookies: • Remove the dough from the refrigerator. Using a scoop, portion out the cookie dough (each portion weighing around 136-138 g) and roll them into balls. • Place the cookie dough balls onto a baking sheet lined with parchment paper or a silicone baking mat, spacing them a couple of inches apart. 6. Decorate with Biscoff butter and more chocolate 7. Bake: • Preheat the oven to 375°F (190°C). Bake the cookies in two batches for 14 minutes, or until the edges are lightly golden and the centers are still soft. 8. Final touch: • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Spread Biscoff butter over the tops of the cookies while they are still warm. Add extra chocolate chips or any desired toppings for decoration. The final weight of each cookie will be approximately 150 g. Happy Baking ♡ #cookies #biscoff #nyc #ny #levain #big #soft #chunky #tasty #yummy #easy #asmr #video #recipe #shortvideo #delicious #new #channel #gourmet #chocolatechipcookies #chocolate #dessert #sweet #bakery #bakewithme