Biscoff Dark Chocolate Chip Cookies

These are the cookies that made my almost five-year-old tell me in ecstasy, "Mommy, you make the best cookies I have ever, ever eated."

I could probably just end this post there, right? I mean, if a five-year-old with lots of experience eating various types of cookies says these are the best, why even bother looking any further?

I have to agree with Andrew's assessment. These cookies are seriously delicious. They taste a lot like regular chocolate chip cookies, but then you get the spicy hint of the Biscoff spread that takes them from good to fantastic. The spicy-sweet Biscoff works so perfectly with the dark chocolate chips, and the texture of these cookies is just perfect: crisp on the edges and chewy in the center. Basically, they are some of the best cookies you will ever, ever eat.

Biscoff Dark Chocolate Chip Cookies

slightly adapted from Life's Ambrosia

1/2 cup (1 stick) softened butter

3/4 cup light brown sugar

3/4 cup white sugar

2 eggs

1 teaspoon vanilla

1 cup Biscoff spread

2 1/4 cups all-purpose flour

1/4 teaspoon salt

1 10-ounce bag dark chocolate chips

1. Preheat oven to 375 degrees.

2. Beat butter, brown sugar and white sugar together until fluffy. Beat in eggs one at a time, scraping down the sides of the bowl after each egg. Beat in vanilla extract and Biscoff spread.

3. In another bowl combine flour, baking soda and salt. Slowly beat flour mixture into egg mixture. Mix well. Fold in dark chocolate chips.

4. Roll out tablespoonfuls of dough and place them on cookie sheets. Bake for 10 minutes or until edges have started to brown. (Note: When baked for 10 minutes these are chewy cookies. Baked for 12 minutes they're more crispy. I definitely like them chewy, so I took them out after exactly 10 minutes.)

5. Allow to cool on the baking sheet for a few minutes. Transfer to a cooling rack to cool completely.