Pastry by Saloni

1 In a large bowl, beat the butter, light brown sugar, and cane sugar together until creamy and well combined.
2 Add the milk and vanilla extract, and mix until smooth.
3 In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
4 Add the dry ingredients to the wet ingredients, mixing until just combined.
5 Cover the dough and let the cookie dough rest for 30 minutes at room temperature
6 Use 2 tablespoons (50g) of cookie scoop to portion the dough and flatten it into a disc in your hand.
7 Place a frozen Biscoff scoop in the center of the disc, then wrap the dough around it, ensuring the Biscoff filling is fully enclosed.
8 Place the cookie dough balls at least 3 inches apart on a parchment-lined baking sheet.
9 Press a few chocolate chips and chunks of Biscoff cookie on top of each dough ball.
10 Preheat your oven to 350°F (175°C). Bake the cookies for 10–12 minutes, or until the edges are set but the centers are still slightly soft.
11 As soon as the cookies come out of the oven, use a round cookie cutter slightly larger than the cookie to gently rotate around the edges.
12 Let the cookies cool on the baking sheet for a few minutes, Serve warm for a gooey Biscoff center!