I made the speculoos from Dorie’s Around My French Table. Here is the thing: the recipe kind of looks like a chocolate cookie recipe, but without the chips and with some spices added in. When raw, the dough has the same texture, and when baked, the cookies have the same texture: warm from the oven, the cookies are crisp without and chewy within, and when cooled, they are crispy-caramel-ey in the exact same way as chocolate chip cookies.
When my son had this cookie, he asked: where are the chocolate chips? Following a suggestion from Dorie to sandwich these cookies with ganache, I melted chips onto the just baked cookies and then pressed them together.
But back to the dough and its similarity to Tollhouse cookie dough. I’m not sure if I did something wrong, but my cookies did not bake up with the sharp definition around the edges that is in the picture on Dorie’s blog. For all my hard work chilling the dough, rolling the dough, cutting out teeny weeny scalloped cookies, carefully transferring them to parchment lined baking sheets . . . . for all that hard work, the cookies looked like I had just made balls of dough from a drop cookie recipe and flattened them.
If I made these again, I wouldn’t bother with the rolling and cutting. I would just roll balls of dough and flatten them.
I must say that I like this recipe enough to leave out the spices and add chips and just turn it into a chocolate chip cookie recipe.
This cookie recipe is one of the December recipes from French Fridays with Dorie.