Cookie Butter Chocolate Chip Cookies

Preheat oven to 350ºF and line a baking sheet with a Silpat mat or parchment paper.

In a large bowl, beat brown sugar, cookie butter and vegetable oil together until combined. Add in the corn syrup, egg and vanilla and beat again until smooth.

In another bowl, whisk together flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until completely combined. Add in the chocolate chips and stir until they are evenly distributed throughout the dough.

Place dough mounds on prepared baking sheet in tablespoonfuls spaced at least 2 inches apart. Bake for about 10 minutes, or until edges and tops are just set, even if slightly undercooked, pale, and glossy in the center. Cookies firm up as they cool.

Sprinkle flour de sell on cookies and allow to cool on baking sheet for about 10 minutes. When the cookies are cooled enough and not floppy, transfer them to a cooling rack. Repeat with the rest of the dough.

Recipe adapted from Eat Live Run’s Biscoff Chocolate Chip Cookies.