Biscoff-Stuffed Cookies

Step 1: Spoon the Biscoff spread onto a paper-lined plate or small tray. Flatten it into roughly 1.25 cm-thick discs. Freeze for 1 hour or until firm enough to pick up.

Step 2: Put the butter in a silver saucepan or small pan over medium-high heat. Once melted, let it bubble for 4 to 5 minutes, stirring now and then, until it becomes foamy, has little golden specks and smells nutty and buttery.

Tip: Use a non-black pan if possible, so you can see the butter change colour.

Step 3: Immediately pour the butter into a heatproof bowl, scraping in all the golden specks. Cool to room temperature, about 45 minutes, until it is cool enough that it will not melt the chocolate chips.

Step 4: Whisk the dry ingredients and spices together in a separate bowl.

Step 5: Add both sugars to the browned butter and mix with a wooden spoon. Add the egg, egg yolk and vanilla, then mix until smooth; the mixture will look like caramel.

Step 6: Add the dry ingredients and mix until the flour is mostly incorporated. Add the chocolate chips and stir until the flour is fully incorporated.

Step 7: Measure the dough into 8 portions of 125 g each. Press each portion into a rough ball, flatten it, place a frozen Biscoff disc on top, then enclose the filling and shape the dough into a ball with a flat base, like a tall dome. Seal any cracks to prevent the Biscoff from leaking. Alternatively, divide each dough portion into 2 balls, flatten both, sandwich the Biscoff between them, then fold the sides up to enclose it.

Step 8: Place the dough balls in an airtight container and refrigerate for 12 hours, up to 48 hours. The minimum chilling time is 2 hours, or until the dough is firm.

Step 9: Preheat the oven to 180°C/350°F, or 170°C for a fan-forced oven.

Step 10: Place the cold cookies 7.5 cm apart on a baking-paper-lined tray, leaving room between them. Arrange 4 cookies on each tray.

Step 11: Bake for 18 to 19 minutes, until the edges are golden and the surface is cooked but still pale.

Step 12: Working quickly, press extra chocolate chips onto the hot cookies. Cool them on the tray for 20 minutes so they finish baking and the edges crisp. While they are hot, reshape them into neat rounds with a rubber spatula if you like.

Step 13: Enjoy while warm, or transfer the cookies to a rack to cool fully before storing them in an airtight container.