5Lotus Biscoff cookies, cut in half, for decorating
Lotus Biscoff butter, for decorating(optional)
Instructions
To make the filling for the cookies, in a large plate with baking paper add approximately 1 tablespoon sized portions of the Biscoff butter. Freeze for 1 hour while preparing the rest of the recipe.
In a medium bowl sift the flour with the cornstarch, baking soda and salt. Separately, in a large bowl, cream the butter with the Biscoff butter and the two types of sugar with an electric mixer or a hand whisk for 3 minutes until the mixture is light and fluffy.
Add in the egg with the egg yolk and the vanilla extract. Beat for 30 seconds more until smooth.
Add the flour mixture and fold in with a rubber spatula to form a soft batter. Finally, add 1 cup of the chocolate chips along with the Lotus Biscoff cookies cut into pieces and mix with the same spatula until they are incorporated throughout the batter.
Cover the bowl with plastic wrap and refrigerate the dough for 1 hour or preferably overnight for better consistency and flavor.
Once the dough has cooled, preheat the oven to 374º F (190° C). Also, line a large baking sheet with parchment paper.
Portion the dough into 12 balls the size of 4 tablespoons (approximately 4.50 oz -130 gr-) each. Take a ball of dough, flatten it a little in the palm of your hands to make it hollow in the center and then place a portion of the frozen Biscoff butter filling in that space. Using your hands, wrap the dough around the filling so that it is completely sealed. It is important to do this step quickly as the Biscoff butter filling will begin to melt from the heat of your hands.
Repeat this for the rest of the dough balls and then place them on the tray at least 5 cm apart from each other as they will spread when baking. Bake the cookies for 12-14 minutes until they are firm and lightly browned on the edges but not quite in the center.
As soon as they come out of the oven place the Lotus Biscoff cookies in halves on top of the cookies, pressing a little, along with the leftover chocolate chips (1/4 cup). These cookies are very soft, so it is important to let them cool on the bakign sheet for at least 15 minutes and then transfer them to a wire rack to cool down completely.
If desired, the cookies can be decorated with more Biscoff butter on top. The cookies can be stored perfectly well in tightly closed tupperware for up to 1 week.