Flourless Chocolate Chip Biscoff Cookies + King’s Hawaiian Winner!

Flourless Chocolate Chip Biscoff Cookies

You probably won’t believe me but I actually don’t eat sweets regularly. Not that I don’t want to—but even I try to practice some self restraint. 🙂

But there are times when that little sweet tooth just aches from some goodness. And that’s when I quickly grab a spoon and reach into the kitchen pantry for my jar of Biscoff Spread.

Biscoff Spread (also known as “cookie butter”) is a creamy spread that has the consistency of smooth peanut butter and has chopped up bits of Speculoos Cookies in it. The flavor is reminiscent of gingerbread, which you may recall, I am just crazy about!

Flourless Chocolate Chip Biscoff Cookies

A few months ago I went on a quest to put Biscoff Spread in everything possible. Oh it was a glorious time….

One of the creations that came about were these cookies that were a spin off of my old flourless peanut butter cookies. They’re quick, easy and have a slightly crispy texture. This is also a great recipe for kids to use.

And now for the winner of our King’s Hawaiian Giveaway! Drum Roll please………….

CONGRATS Sarah who said she would fix up some delish Breakfast Sandwiches with her King’s Hawaiian Products…..SUPER ONO! Sarah, please check your email for instructions.

THANK YOU to everyone who participated! And a HUGE MAHALO NUI LOA to our friends at King’s Hawaiian!!!


Flourless Chocolate Chip Biscoff Cookies
Makes approximately 1½ Dozen


1 Cup Biscoff Spread, or cookie butter spread
½ Cup Sugar
½ Teaspoon Baking Soda
1/8 Teaspoon Salt
1 Large Egg, lightly beaten
1 Teaspoon Vanilla Extract
¾ Cup Bittersweet Chocolate Chips

Preheat oven to 350 degrees F.

With the exception of the chocolate chips, mix all the ingredients together until thoroughly combined. Stir in the chocolate chips and refrigerate the dough for 10 minutes.

Line a baking sheet with parchment paper. Scoop the chilled dough into rounded tablespoons and place on the sheet a few inches apart. Bake the cookies for 10-12 minutes until lightly browned. Allow the cookies to cool on the baking sheets for 3-4 minutes and then transfer to wire racks to cool completely.

**Although this cookie dough does not add in flour, it is not a gluten free recipe due to the ingredients in the Biscoff Spread/Cookie Butter Spread.


Chewy Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

When you add oats to a cookie, it becomes totally healthy.


Or am I having one of my delusional moments again?

Though with 3 cups of oats in these Chewy Oatmeal Chocolate Chip Cookies, they could almost double as a granola bar!

That settles it….I’m still calling them “healthy”. So please, don’t burst my bubble.


Chewy Oatmeal Chocolate Chip Cookies
Adapted from Quaker Oats via Bakergirl
Makes approximately 20 cookies

1/2 cup (1 stick) + 6 tablespoons butter, softened
1/2 cup granulated sugar
3/4 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon, optional
3 cups rolled oats
1 cup chocolate chips

Preheat oven to 350°F. Lightly grease two cookie sheets and set aside.
Beat butter, sugar, and brown sugar together on medium speed until smooth and creamy. Add eggs and vanilla and mix until well combined.
In a separate bowl, mix together the flour, baking soda, salt, and cinnamon, then add to the butter mixture and beat until combined. Stir in oats and chocolate chips.
Scoop dough into rounded tablespoons and place on baking sheets about 2 inches apart. Lightly press down to flatten each dough ball. Bake for 9-11 minutes, or until done (these won’t look done at first glance, they’ll have a gooey, dough-y looking centers that sets when they’re cooling, so I baked mine until they were crispy & brown around the edges. You can always poke them with a toothpick if you want to be sure). Cool 1 minute on cookie sheets; remove to wire rack and allow to cool completely.

New York Times Chocolate Chip Cookies

New York Times Chocolate Chip Cookies

Finding the ultimate chocolate chip cookie recipe is near impossible. A few years ago, the NY Times published a pretty extensive article about these iconic cookies and interviewed some of the top experts in all things chocolate and cookie related. They talked about the importance of the quality of chocolate, temperature, types of flour and even aging the dough.

And the good news is, the Chocolate Chip Cookies they published are freaking delicious.

My sister made these for us a few years ago and I’ve loved them every since. Fantastic texture—somehow both chewy and crispy. And with the light sprinkle of sea salt on the top—just LOVELY!


New York Times Chocolate Chip Cookies

The dough comes together fairly easy—though it does require two types of flour.  Unfortunately the hardest part is having to wait 36 hours to age the dough before you can bake it. Just killer!

But don’t let the time deter you from making them because these cookies are amazing. They were a hit with my co-workers and it’s always been one of my rules of thumb to keep the people you work with happy and fed. 🙂


New York Times Chocolate Chip Cookies
Adapted from Jacques Torres
Yields 16 5-inch cookies


2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
Sea salt

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.


Chocolate Chip Cupcakes with Nutella Cream Cheese Frosting

Alas dear Friends, life has had its way with me. And as much as I’ve wanted to, I haven’t had much time for many “foodventures”–let alone write about them. But I’ve missed “this space” and like all great relationships, we’ve got to make the time 🙂

So allow me to share my last cupcake adventure that happened just a few week’s ago when the bf’s family made a spontaneous and fun-filled visit. It also happened to be right around his mom’s birthday—so sweet treats were a must! (Happy Bday, Mrs. M!)

I knew I wanted to use a Nutella Cream Cheese frosting that I had played around with earlier this year but couldn’t decide what the cake base should be. With “decadence” in mind, I came across “My Baking Addiction’s” version of the Chocolate Chip Cupcake—BINGO!

Fairly simple to make, I pulled together the cuppies, put a quick swirl of frosting on top, and sprinkled them with crushed hazelnuts.

How did they turn out? SUPER RICH! Borderline, too rich (if that’s possible!). The cuppies were quite yummy—moist and full of chocolate flavor. The frosting was rich with accents of hazelnut. Great on their own but it may have been a tad too much combined. My suggestion if you do make these cuppies—pair them with a tall glass of cold milk. 🙂

And although the photos I snapped, weren’t my fav (BOO on lighting and exposure issues!), I was quite happy to have made them. You never know unless you try, right? After all, experimenting is half the fun!

Until next Friends!


Chocolate Chip Cupcakes with Nutella Cream Cheese Frosting
Makes approximately 14 Cupcakes


Chocolate Chip Cupcakes (From My Baking Addiction)
¾ Cup Unsweetened Cocoa Powder
¾ Cup All-Purpose Flour
½ Teaspoon Baking Powder
¼ Teaspoon Salt
¾ Cup Unsalted Butter, room temperature
1 Cup Sugar
3 Large Eggs
1 Teaspoon Vanilla Extract
½ Cup Sour Cream
¾ Cup Semi Sweet Chocolate Chips

Nutella Cream Cheese Frosting
3 to 4 Cups Confectioners Sugar, sifted
½ Cup Unsalted Butter, room temperature
¾ Cups Cream Cheese, room temperature
½ Nutella
1-2 Tablespoons Sour Cream (can substitute with milk)
½ Cup Crushed Hazelnuts to top
Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.

Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour. Gently fold in chocolate chips.

Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes. Cool in pan 5 minutes; transfer to a wire rack to cool completely.

While cupcakes are cooling, prepare frosting. In a large mixer bowl, whip the butter and cream cheese for several minutes until very light and fluffy. Add Nutella and whip until combined. Slowly add the confectioners sugar until the frosting becomes thicker and stiff. Add sour cream and whip until desired piping consistency.

Fill piping bag with the frosting and pipe large swirls on top of cupcakes. Sprinkle crushed hazelnuts on top. Enjoy!


Nutella Chocolate Chip Cookies

Not too long ago, I had stumbled upon a post by Sugar Cooking for Nutella Chocolate Chip Cookies. Oh yes, you read correctly….Nutella and Chocolate Chips in a Cookie!

Now I was intrigued. Sure, at first I was a little skeptical of the cookie’s flavor. Would it be true to the Nutella flavor or would it taste like a regular chocolate cookie??? Oh dear friends, I am happy to report that it does do justice to the luscious hazelnut-chocolate spread. Had I added additional hazelnuts to the dough,  it may have tasted even more like Nutella. However, I am a sans-nut kind of gal for my cookies and brownies. My exception is of course, White Chocolate Mac Nut Cookies—delish!

I made very little adjustments to Sugar Cooking’s interpretation of the cookie. I also chose to make the cookie a little smaller than my usual preferred cookie size–about a 1 tablespoon round versus a 2 tablespoon. I wanted to go for a smaller cookie that would only require a bite or two so that you could pop one in your mouth whenever your sweet tooth was calling.

I do have to caution you though, these chewy-chocolatey-nutella honoring cookies are darn addictive. You simply can’t just have one. 🙂


Nutella Chocolate Chip Cookies
Slightly Adapted from Sugar Cooking
Makes Approximately 30 Cookies


1 Cups All Purpose Flour
1 Tablespoon Unsweetened Cocoa
¼ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
½ Teaspoon Salt
8 Tablespoon Unsalted Butter, room temperature
⅔ Cup Granulated Sugar
Cup Light Brown Sugar
⅔ Cup Nutella
½ Teaspoon Vanilla Extract
1 Large Egg
½ Cup Chocolate Chips

Mix together flour, cocoa, baking powder, baking soda and salt. Set aside dry ingredients.

Cream together butter, granulated sugar and brown sugar until light and fluffy. Mix in Nutella and vanilla extract. Mix in egg. Add flour mixture and mix until just incorporated. Add chocolate chips. Refrigerate dough for approximately an hour.

Drop approximately one tablespoon of dough 2 inches apart onto parchment lined baking sheets. Bake at 350 for about 11 minutes until the edges look set. Cool on baking sheet for 5 minutes then carefully remove to cooling racks.


A.B.’s Chewy Chocolate Chip Cookies

Some things just don’t get old…..

For me, that list includes my Jack Johnson albums, watching “The Breakfast Club”,  Foster Farm Chicken Commercials, and perusing through the Sunday morning Target ads. Oh, and of course, Chocolate Chip Cookies.

Very few things beat the beautiful aromas of freshly baked chocolate chip cookies 🙂

So, when one of my Besties was driving through town on a road trip with her family, I thought I would pack them a little basket of snacks that would include a few cookies. If anything, I thought it would occupy her beautiful little daughter on the car ride down to the aquariums, too.

Now, everyone has their texture preference of a chocolate chip cookie. I prefer the slightly crunchy outside and chewy interior—with of course, TONS of ooey-gooey chips! I initially wanted to give the NY Times Best Chocolate Chip Cookie recipe a go but quite frankly, didn’t have the extra 24 hours to age the dough. Eh, there’s always next time.

I decided to give our boy, Alton Brown’s, recipe a try. With over 600+ reviews and a title of “chewy”, I figured it couldn’t be bad.

And it wasn’t.

That Alton. He always gets me. 🙂

True to form, crispy on the outside—chewy on the inside. With two…count them, TWO cups of chocolate chips. Mmmm….

A few things to note:

  • I didn’t have Bread Flour on hand, so per Joy of Baking, I substituted with All Purpose Flour. Not exact but the ratios are pretty close.
  • I had wanted to add a little Fleur de Sel over the cookies before they baked but had run out. So, I used a bit of course Kosher Salt but since it’s flaked—it melted into the cookie too much. Meh, now I know better 🙂
  • Although the recipe said you can get 2½ dozen cookies, I only got 20. Pretty typical results for me actually—I never get the amount recipes quote.

And of course, while you enjoy them, don’t forget an extra large and icy glass of milk. 🙂


A shower of chocolate chips

I like to use an ice cream scooper for nice, round cookies

6 will fit on one Silpat covered baking sheet

These cookies took about 12 minutes–turning the sheet once half way through the baking time


Chewy Chocolate Chip Cookies
From Alton Brown
Makes 20 Cookies

2 Sticks Unsalted Butter
2¼ Cups Bread Flour
1 Teaspoon Kosher Salt
1 Teaspoon Baking Soda
¼ Cup Sugar
1¼ Cups Brown Sugar
1 Egg
1 Egg Yolk
2 Tablespoons Milk
1½ Teaspoons Vanilla Extract
2 Cups Semisweet Chocolate Chips

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

And to make them EXTRA special, package them in clear bags with a pretty little ribbon