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!

FESTIVE SPECULOOS COOKIES (A CLASSIC RECIPE)

Steps:

• Using a stand mixer or hand held mixer, cream the butter and sugar together until the mixture becomes lighter in colour.
• Add egg to the butter/sugar and mix in well.
• Measure all dry ingredients into a bowl and whisk slowly to combine.
• With the mixer on low speed, gradually add dry ingredients. Let them come slightly together then turn out on a clean surface and finish mixing by hand.
• Cut two large lengths of parchment paper and place dough in between them.
• Steady the end of the paper in between your body and the counter while you roll the dough in an upward motion.
• Roll dough out in an even fashion until it reaches 1/4 inch thickness. Chill for 20-30 minutes.
• Pre-heat oven to 350 F. Remove dough from refrigerator and cut into desired shapes. Place shapes 1 inch apart on a parchment lined baking sheet. Press sliced almonds on top, if using.
• Bake for 8-10 minutes. Remove and allow to cool on a baking rack. Store in an airtight container for up to 7 days or freeze.

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!

BISCOFF CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed. On high speed, beat in the Biscoff spread until completely combined.
• In a separate bowl, whisk the flour, baking soda, cornstarch, cinnamon, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Switch to high speed and beat in the chocolate chips. The cookie dough will be a little sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls and place on the baking sheets.
• Bake the cookies for 9-10 minutes. Be sure to rotate the pan once or twice during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven; they will continue to "set" as they cool. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.

THE ULTIMATE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, about 3 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.

NO-BAKE SPECULOOS TRUFFLE COOKIES

Steps:

• Line a baking sheet with parchment paper. Pulse the graham crackers in a food processor until finely ground but not powdery. Transfer 1/3 cup of the crumbs to a large bowl. Add the cookie butter to the remaining crumbs in the food processor and pulse, scraping down the side of the processor if needed, until combined and the mixture starts forming a ball. Add to the bowl with the graham cracker crumbs and mix until combined.
• Roll tablespoonfuls of dough into 1-inch balls and arrange on the prepared baking sheet. Cover with plastic wrap and refrigerate until cold and firm, at least 1 hour or overnight.
• Combine the white chocolate chips and coconut oil in a large microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth. One at a time, gently drop each cookie into the melted chocolate, turning to coat completely. Remove with a fork, allowing the excess chocolate to drip off, then return to the baking sheet. (If the chocolate gets too thick, return to the microwave.) Decorate with nonpareils. Let set, 30 minutes.

SPECULAAS COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Dust 2 baking sheets with flour.
• Combine brown sugar and butter together in a bowl; beat with an electric mixer until light and fluffy. Beat in egg, cinnamon, baking powder, cloves, and nutmeg. Mix in flour, 1 cup at a time, until dough comes together.
• Shape dough into cookies by hand or using cookie cutters. Arrange on the prepared baking sheet.
• Bake in the preheated oven until firm but not hard, about 10 minutes. Transfer to a wire rack to cool.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.