• In stand mixer with paddle attachment combine ½ cup salted butter, ½ cup brown sugar, and ½ cup white granulated sugar and mix on high speed until light and creamy, about 3 minutes. Scrape sides of bowl as needed.
• Add 2 large eggs one at a time and mix on high speed until light and fluffy. Add 1 teaspoon vanilla and½ teaspoon salt and mix well. Melt ⅓ cup (50g) semi sweet chocolate chips, in microwave in 30 second increments mixing well in between. Once fully melted, Pour into the batter.
• Add in ½ cup cocoa powderand mix into the batter with the melted chocolate on low speed. Add2½ cups all purpose flour and 1 teaspoon baking soda and mix on low speed until well combined and no flour pockets are left. Last, add in ½ cup mini chocolate chips and mix until combined. Dough will be soft. Let sit for 10 minutes to firm slightly.
• Meanwhile, preheat oven to 350 F. and prepare baking sheet with parchment paper, baking mat or spray with cooking spray.

  Crumble 15 Biscoff cookies for rolling into very fine crumbs by either placing in resealable bag and crushing with a rolling pin, or pulsing in blender until fine crumbs.

Filling process:

• Use a 1.5 inch scoop to scoop a ball of dough. For less mess, use a 1 teaspoon measuring spoon to press a DEEP indent/hole into the dough while dough is still inside the scoop.
• Place 1 teaspoon of Biscoff cookie butter into the hole ( I use two spoons so I don't get my fingers messy). Pinch together the dough to seal all edges, and squeeze out of cookie scoop. You may need to roll dough ball in hands a little bit to seal edges properly.
• Roll dough ball into very fine Biscoff cookie crumbs to coat evenly.

  Place 12 dough balls on prepared baking sheet.

  Bake at 350 F for 10-12 minutes, the edges and tops will crack. Cool for at least 10 minutes before serving. Best served warm!