Biscoff stuffed cookies

Instructions

1. Freeze 8 x 1.25cm/1/2" blobs Biscoff until firm (~1 hr). Brown butter, cool, hand mix in sugar, then egg + vanilla. Mix in whisked Dry & spices, adding choc towards end. Portion into 8, stuff with frozen Biscoff. Fridge 12 -24 hrs (bare min 2 hrs). Bake from fridge cold 4 on each lined tray, 180°C/350°F (170°C fan) 19 min, top with more choc while hot if desired. Cool 20 min on tray, attack!
2. Frozen Biscoff stuffing - Dollop Biscoff on paper lined plate or small tray, and spread into 1.25cm/1/2" thick discs (just roughly is fine). Freeze 1 hour or until firm enough to pick up.
3. Simmer to brown - Put the butter in a silver saucepan or small pan over medium high heat. Once melted, let it simmer (as in, bubbling) for 4 to 5 minutes, stirring every now and then, until it gets real foamy, you see little golden specks (wade through foam to see), it smells nutty & extra buttery.
4. Cool - Immediately pour into a heatproof bowl, including all those golden specks, scraping out every bit of butter. Cool to room temperature (~45 minutes), cool enough so it won't melt the choc chips (Note 6)
5. Whisk Dry ingredients and Spices in a separate bowl.
6. Mix Wet - To the browned butter, add both sugars and mix with a wooden spoon. Add the egg, yolk and vanilla. Mix until smooth - it will look like caramel.
7. Finish dough - Add the Dry ingredients and mix until the flour is mostly incorporated. Add the choc chips and stir until the flour is fully incorporated.
8. Stuff - Measure out 8 x 125g portions of dough (4.4 oz/ heaped 1/3 cup), press dough together into a rough ball. Flatten, top with frozen Biscoff, enclose and shape into a ball with a flat base (ie tall dome), sealing cracks to avoid Biscoff leakage. Alternative: Break each into 2 balls, flatten both, sandwich Biscoff in between then fold up sides to enclose. You'll figure out the best method!
9. Fridge 12 hours (min 2 hrs) - Place in an airtight container and refrigerate for 12 hours, up to 48 hours. BARE MINIMUM is 2 hours or until dough is firm! (Note 8)
10. Preheat oven to 180°C/350°F oven (170°C fan-forced). (Note 9)
11. Place fridge-cold cookies 7.5 cm/3" apart on a tray lined with baking paper/parchment paper. (I do 4 cookies on each tray)
12. Bake for 18 - 19 minutes or until the edges are golden and the surface is cooked (ie not melty raw dough) but still pale.
13. Decorate and cool - Working quickly, press extra choc chips on the surface (Note 10), then cool on the tray for 20 minutes - finishes baking, edges crisp more and they get more golden all over.Tip: While hot, you can also reshape with a rubber spatula or similar into a tidy round shape.
14. Grab now - peak eating moment! Or, transfer to a rack to cool fully before storing in an airtight container.