140g Speculoos or Biscoff spread, or Cookie Butter (1/2 cup)
280g plain flour (2¼ cups US)
1 tsp baking soda
1 tsp cornflour (cornstarch)
1 tsp sea salt
½ tsp dutch cinnamon
225g chocolate chips, I used a mixture of milk and dark (about 1¼ cups)
Method
Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
Using a stand mixer fitted with the paddle attachment, cream the butter and sugars together until light and fluffy.
Add the egg, yolk and vanilla one at a time, beating until combined between each addition. Beat in the Speculoos until incorporated.
On a low speed, beat in the flour, soda, cornflour, salt and cinnamon, until just combined. Stir through the chocolate chips.
Use a medium cookie scoop or large tablespoon to drop balls of cookie dough on the lined trays. I tend to bake a few right away, but this dough also works very well if you chill the scooped balls overnight, or you can freeze them for later baking.
Bake for 9 - 10 minutes, until just golden around the edges. Allow to cool on trays.
Makes 20 cookies.
Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/05/18/speculoos-chocolate-chip-cookies/