04 October 2012

Chocolate Chip Cookies with Speculoos Cream

Here you have my lastest chocolate cookies with a touch of speculoos. I love american style cookies, soft and chewy, and with the taste of speculoos and dark chocolate it makes a great taste combination.

For those who do not know what speculoos is I will tell you it is a spiced cookie, traditionaly from the Netherlands and Belgium, you can get it also as speculoos cream in a jar. I know is not easy to find it in many countries, but it is getting more easier to find it in special shops or big stores. Speculoos taste makes me remember Christmas, since it is typical for the christmas season, but nowadays you can find it the year around, and for me is always nice to enjoy a speculoos cookie or spread this lovely cream on a toast.

If you do not have speculoos cream you can use penaut butter, it taste differet but alos absolutly amazing, I asure you because I tried it as well!

INGREDIENTS makes 12-14 cookies

130 g all purpose flour
125 g light brown sugar caster (or half white half dark)
100 g unsalted butter (soft and cubed)
1 large egg
a pinch of salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
175 g chocolate chips (or crunched chocolate)
50 g speculoos cream

Preheat the oven to 175ยบ and prepare the tray with the baking paper.

Sieve the flour, the salt and the baking soda. Keep aside.

Mix the softened butter and sugar, then break in the egg, add the vanilla extract and mix well with a spatula until well combined.

Add the speculoos cream to the mixture and mix it well with the spatula.

Add the sieved ingredients to the mixture in two batches, mixing gently just until all ingriedients are integrated, do not overbeat.

Mix in the chocolate chips.

Make little balls with two spoons (golf ball size) and place them on the prepared baking sheet. Make sure to space them apart from each other about 8 cm, as they will grow. If you wish you can top them now with some extra chocolate chips before placing them in the oven. Store the rest of the mixture in the fridge during the oven time.

Bake them for 15 minutes or until the cookies get golden, just before the edges get darker.

Leave them on the baking sheets for 5 minutes and after let cool them down on a wire rack.

If you like your cookies a bit soft and chewy take them out of the oven as soon as they start to turn golden.
You can keep the cookies in an hermeticaly sealed jar or box up to 5 days.


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