Sift together the flour, baking soda, and salt in a medium bowl. Set aside.

In a large mixing bowl, beat the unsalted butter with brown and white sugars for 2 minutes until fluffy.

Blend in the Biscoff cookie spread until just combined.

Add in the eggs and vanilla extract, beat on high for 1 minute.

Gradually mix in the dry ingredients until just combined, then fold in the chocolate chips.

Cover the mixing bowl and refrigerate the dough for at least 2 hours.

While dough chills, scoop dollops of Biscoff cookie butter onto a baking sheet and freeze for 30 minutes.

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Scoop rounded mounds of dough onto the prepared sheets, spacing them 2 inches apart, and bake for 13-15 minutes.

Once baked, add a frozen dollop of cookie butter and extra chocolate chips on top of each warm cookie.