Biscoff Chocolate Chip Cookies

Start by browning the butter. You'll take 1 stick of butter and melt in a medium saucepan over low-medium heat, continuing to cook past the point of boiling. After it boils it will start to foam, underneath turning a nice golden brown, and will smell almost nutty. Make sure you are stirring and watching it, because it will turn the perfect light golden brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and add 1 tablespoon of butter and ⅓ cup of biscoff spread and stir until melted. Place the butter into the fridge or freezer to cool completely for about 15-20 minutes.
Preheat oven to 350 F. Line two cookie sheets with parchement paper.
Place the cooled brown butter/biscoff and both sugars in a large bowl and mix well. Add in egg and vanilla and mix again.
Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in chocolate.
Fold in the chocolate and crushed cookies.
Using a large cookie scoop, (I use a 3 TBSP) scoop dough into balls and place 6-7 on a large cookie sheet. Top the cookies balls with a little extra chocolate and crushed cookie pieces and drizzle with a little biscoff spread.
Bake for 10-12 minutes, or until edges are slightly golden brown. Sprinkle with flaked salt after they're done baking and let them cool on the cookie sheet for 5-10 minutes to help the center finish setting.