I only recently returned a plate to a friend, who had left it at our house over the holidays piled high with fresh fruit. She has three wonderful young children, and after spending the morning baking, I thought they would enjoy these buttery cookies adorned with chocolate chips.
COOKIE BUTTER CHOCOLATE CHIP COOKIES
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup dark brown sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla extract
1/2 cup cookie butter (such as Biscoff spread)
2 1/4 cups flour (I used a combination of cake flour and bread flour because we were out of all purpose flour)
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon cornstarch
1/2 teaspoon salt
1 1/4 cups chocolate chips
In the bowl of a stand mixer, fitted with paddle attachment, beat butter for 1 minute on medium speed until completely smooth and creamy. Add sugar and brown sugar, and beat on medium-high speed until fluffy and light in color. Beat in egg, additional egg yolk and vanilla extract on high speed. Scrape down sides of bowl as needed. Add cookie butter, beat until blended.
In a separate bowl, whisk flour, baking soda, cinnamon, cornstarch and salt until combined. Mix into cookie butter mixture and add chocolate chips.
Cover dough and chill for at least 3 hours.
Remove cookie dough from refrigerator and allow to sit at room temperature for 20 minutes.
Heat oven to 350F. Line cookie sheets with parchment paper.
Scoop dough into balls, about 1 tablespoon and place on cookie sheets.
Bake cookies for 8 to 10 minutes, remove from oven and allow to cool for 5 minutes on cookie sheet. Transfer to a rack to cool completely.
Recipe adapted from Sallys Baking Addiction