Biscoff Chocolate Chip Cookies

1 cup butter, softened to room temperature

1 cup granulated sugar

1 cup packed light or dark brown sugar

2 large egg, at room temperature

2 large egg yolk, at room temperature

4 tsp. vanilla extract

1 cup Cookie Butter

4½ cups flour

2 tsp. baking soda

2 tsp. cornstarch

1 tsp. ground cinnamon

1 tsp. salt

2½ cups semi-sweet chocolate chips

In a large bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add sugars and beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla extract on high speed. On high speed, beat in the cookie until completely combined.

In a separate bowl, whisk the flour, baking soda, cornstarch, cinnamon, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Switch to high speed and beat in the chocolate chips. The cookie dough will be a little sticky. Scoop out dough , then chill for at least 3 hours and up to 3 days.

Preheat oven to 350°F. Line baking sheets with silicone baking mats.

Bake the cookies for 9-10 minutes. Allow to cool for 5 minutes on the cookie sheet. Transfer to cooling rack to cool completely.

This recipe can be found here.