Giant Biscoff chocolate chip cookies

Ingredients

• 200 g cold unsalted butter
• 130 g brown sugar (3/4 cup)
• 100 g white sugar (1/2 cup)
• 2 large cold eggs
• 1 tsp vanilla
• 312 g all-purpose flour (2 1/2 cups)
• 5 g baking powder (1 tsp)
• 5 g baking soda (1 tsp)
• 3 g salt (1/2 tsp)
• 200 g Biscoff cookies, roughly chopped (2 cups)
• 300 g semisweet chocolate chips (2 1/2 cups)

Instructions

1. Beat the cold butter with both sugars — by hand or mixer — until lump-free, smooth and pale. Every ingredient should stay cold.
2. Add the cold eggs and vanilla, then the flour, baking powder, baking soda and salt.
3. Fold in the chopped Biscoff cookies and the chocolate chips.
4. Shape six 180 g dough balls and freeze at least 1 hour — overnight if you're a beginner. This preserves the tall shape.
5. Bake at 180°C (356°F) for 12–15 minutes, until the edges are set and the centers still soft.