1 cup butter (226g)
1¼ cup light brown sugar packed (250g)
½ cup sugar
1½ cups cookie butter (420g)
2 large eggs
1 Tbsp. vanilla
3 cups flour (375g)
1 Tbsp. cornstarch
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ tsp ground cinnamon
1 cup semisweet chocolate chips
In a medium-sized
bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon,
and salt.
Combine
softened butter, sugars, and cookie butter in the bowl of a stand mixer (or in
a large bowl and use an electric mixer) and beat until ingredients are combined
and well-creamed.
Stir in vanilla
extract. Add eggs, one at a time,
beating well after each addition.
Gradually
add dry ingredients to wet until completely combined.
Stir in
chocolate chips.
Scoop dough
into 1½ Tbsp. sized balls, place on baking sheet and put in the freezer for one
hour.
Once cookie
dough has finished chilling, preheat oven to 350°.
Place dough
balls on parchment paper or Silpat lined cookie sheet. Bake for 11 minutes.
Once cookies
are done baking, remove from oven and allow to cool completely on cookie sheet.
Keep your
remaining dough in the refrigerator while each batch is cooking and do not
place cookie dough on hot cookie sheet.
This recipe can be found here.
