Speculoos Chocolate Chip Cookies Recipes

HOW TO MAKE AUTHENTIC SPECULOOS COOKIES

Steps:

• In a large mixing bowl, cream the butter and brown sugar together.
• Add one egg at a time, mixing about 30 to 60 seconds after each one.
• In another bowl, mix together the flour, baking powder and spices. Then add about 1/3 of the flour mixture to the butter-sugar mixture. Mix lightly until incorporated. Repeat in 2 steps for the next 2/3 of the flour mixture.
• Make a ball with the dough. Knead gently on a floured cutting board only to make sure all ingredients are mixed well together. If the dough sticks to your hands or the cutting board, add a little more flour until it's no longer sticky. Wrap the ball of dough in plastic wrap and put in refrigerator. Leave at least 30 minutes. I usually leave it overnight. It can stay in the refrigerator 24 hours without any problems.
• Remove the dough from the refrigerator about 15 minutes before rolling. Preheat oven to 350°F / 175°C (see notes below). Cut dough in three parts. Flatten the first part. Roll it out on a floured cutting board until the dough is about 1/12 inch / 2 millimeters thick. A little thicker is ok too. Be careful not to roll the dough too thin or else the cookies will break or burn. Gather the remaining dough and roll it out again to create new shapes.
• Use your cookie cutters to create shapes. Place the cut-out shapes of dough onto a baking sheet lined with baking paper. Put the filled baking sheet into the oven (on the middle rack). Let bake until the cookies are lightly brown on top (about 15 minutes). Remove cookies from oven and let them cool on a rack.
• While you bake each pan of cookies, continue rolling out the rest of the dough. You will thus roll-out and bake simultaneously. Therefore the time indicated for rolling out and baking will overlap to a large extent.
• After all the cookies are baked and cooled off, enjoy! If you create shapes the size of my cookies in the photo, you will make about 45 cookies per egg. Share with friends!

SPECULOOS CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
• Using a stand mixer fitted with the paddle attachment, cream the butter and sugars together until light and fluffy.
• Add the egg, yolk and vanilla one at a time, beating until combined between each addition. Beat in the Speculoos until incorporated.
• On a low speed, beat in the flour, soda, cornflour, salt and cinnamon, until just combined. Stir through the chocolate chips.
• Use a medium cookie scoop or large tablespoon to drop balls of cookie dough on the lined trays. I tend to bake a few right away, but this dough also works very well if you chill the scooped balls overnight, or you can freeze them for later baking.
• Bake for 9 - 10 minutes, until just golden around the edges. Allow to cool on trays.
• Makes 20 cookies.
• Happy baking!

CHOCOLATE-DIPPED SPECULOOS COOKIES

Steps:

• Combine butter and sugar in mixer about 5 minutes on medium, until smooth and lightened in color, scraping bowl as needed.
• Sift together flour and baking powder and add to mixer.
• Add the 1/2 egg, milk, spices, salt and orange zest. Beat on low speed until a dough forms that pulls away from the sides of the bowl. The dough should be wonderfully fragrant and not sticky.
• Divide the dough in half. Roll each half between two large pieces of parchment paper into a rectangle with an even thickness of 1/8 inch. Slide each half onto a large baking sheet and refrigerate for at least 1 hour and preferably overnight (so the flavors meld). Alternatively, chill to let the flavors meld, then roll out when ready to use.
• Preheat the oven to 375 degrees with the oven rack in the middle of the oven. Line several baking sheets with parchment paper or silicone liners.
• Working with one sheet of dough at a time, cut the dough into 1 1/2-inch squares and transfer to the lined baking sheets; space 1 inch apart. Scraps can be rerolled and rechilled as needed.
• Bake one sheet at a time for 10 to 12 minutes, starting to check after 10 minutes, until the wafers are evenly browned. Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Repeat to use all of the dough.
• For the optional chocolate coating: Microwave chocolate on LOW for 10 seconds at a time, checking between each cooking segment to make sure the chocolate does not go above 82 to 85 degrees. If the chocolate becomes too hot, stir in an extra bit of finely chopped chocolate to reduce the temperature.
• The chocolate will be ready when it is soft enough to stir; stir until smooth and almost pourable.
• Dip a corner or half of each cookie into the chocolate, then place on waxed paper to let the chocolate set.