cookie butter cookies

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.
1 cup (226 g) unsalted butter,1 ¼ cup (250 g) light brown sugar,½ cup sugar,1 ½ cups (420 g) Biscoff Cookie Butter
Add eggs, one at a time, beating well after each addition.
2 large eggs
Stir in vanilla extract.
1 Tablespoon vanilla extract
In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, and salt.
3 cups (375 g) flour,1 Tablespoon cornstarch,1 teaspoon baking powder,1 teaspoon baking soda,1 teaspoon salt,½ teaspoon ground cinnamon
Gradually add dry ingredients to wet until completely combined -- be sure to scrape the sides and bottom of the bowl with a spatula to ensure that all ingredients are well-incorporated.
Stir in chocolate chips.
1 cup semisweet chocolate chips
Cover bowl with cling wrap and chill for 3 hours.
Once cookie dough has finished chilling, preheat oven to 350F (175C).
Roll dough into 1 ½ - 2 Tablespoon sized balls of cookie dough and place on parchment paper or Silpat lined cookie sheet. Bake on 350F (175C) for 11 minutes.
Once cookies are done baking, remove from oven and, if desired, within one minute of removing from oven top cookies with additional chocolate chips by gently nestling them into the tops of your warm cookies.
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.