Ingredients
1/2 c. Butter, softened to room temperature
1/2 c. sugar
1/2 c. packed light brown sugar
1 large egg plus 1 additional egg yolk
2 tsp. pure vanilla extract
1/2 c. Biscoff spread (or Trader Joe’s Speculoos Cookie Butter)
2 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1 tsp. cornstarch
1/2 tsp. kosher salt
1 1/4 c. semi-sweet chocolate chips
Preparation
Step 1In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat 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 on high speed. Scrape down sides and bottom of bowl as needed. On high speed, beat in Biscoff spread.Step 2In a separate bowl, whisk flour, baking soda, cinnamon, cornstarch, and salt together until combined. On low speed, slowly mix into wet ingredients until combined. Switch to high speed and beat in chocolate chips (the cookie dough will be a little sticky). Cover dough tightly with aluminum foil or plastic wrap and refrigerate, 3 hours, or up to 3 days.Step 3Remove cookie dough from refrigerator and allow to sit at room temperature for 20 minutes (if cookie dough chilled longer than 3 hours, let sit at room temperature for about 30 minutes). Step 4Preheat oven to 350° and line two large baking sheets with parchment paper or silicone baking mats. Step 5Scoop and roll pieces of dough into balls, 1 1/2 tablespoons at a time, and place on baking sheets.Step 6Bake cookies for 9 to 10 minutes. Be sure to rotate pan once or twice during bake time. Baked cookies will look extremely soft in centers when removed from oven. Allow to cool for 5 minutes on cookie sheet, then transfer to cooling rack to cool completely.
