Decadent Dutch Oven Cookie

Directions

1. Preheat your oven to 170°C

2. Brown your butter and once golden brown and fragrant, pour into a heat-proof bowl and set aside to cool.

3. To the brown butter, add sugar, eggs, 100g of Biscoff spread and vanilla extract and mix until combined.

4. In another bowl, whisk plain flour, baking soda, baking powder and table salt. Fold this into the wet mixture until combined.

5. Fold through chocolate chips and transfer the mixture into your dutch oven. Spread the mix evenly.

6. Refrigerate for 10 minutes (or up to 24 hours) before baking. In the meantime, melt the remaining 100g of Biscoff spread.

7. Bake for 25-30 minutes until golden brown around the edges. Finish with a sprinkling of sea salt flakes, Biscoff drizzle and serve with your favourite ice cream.