|1 (14.1-ounce) jar Biscoff spread||2 cups unbleached all-purpose flour|
|2 large eggs||1/2 cup regular or mini semi-sweet chocolate chips|
Preheat the oven to 350 and line two large baking sheets with parchment paper or Silpat liners.
Beat the Biscoff spread and eggs together with a stand mixer fitted with the paddle attachment or an electric hand mixer on medium-low speed for 2-3 minutes.
Reduce the speed to low and add the flour incrementally until a thick dough forms. Stir in the chocolate chips.
Use a tablespoon to shape the dough and place on the prepared baking sheets, spacing closely as needed since they won’t puff up when baked.
Bake for 15-18 minutes, just until the cookies are no longer shiny and starting to crack on top. They will seem underbaked, but overbaking will make them too dry.
Remove from the oven and transfer to wire cooling racks.
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