1. Prepare the Cookie Dough

1. Cream the Butter and Sugars: In a stand mixer with the paddle attachment, beat the salted butter, brown sugar, and white granulated sugar on high speed until light and creamy, about 3 minutes. Scrape down the sides as needed.
2. Incorporate Eggs and Flavorings: Add eggs one at a time, mixing on high speed until light and fluffy. Stir in vanilla extract and salt.
3. Melt and Add Chocolate: Melt ⅓ cup (50g) of semi-sweet chocolate chips in the microwave, heating in 30-second increments and stirring until smooth. Add the melted chocolate to the batter and mix thoroughly.
4. Add Dry Ingredients: On low speed, blend in the sifted cocoa powder, followed by the flour and baking soda. Ensure the dough is fully combined with no flour pockets remaining.
5. Mix in Mini Chocolate Chips: Stir in the mini chocolate chips, allowing them to distribute evenly throughout the dough. Let the dough rest for 10 minutes to firm up slightly.

2. Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare a baking sheet with parchment paper, a silicone baking mat, or lightly coat it with cooking spray.

3. Prepare the Biscoff Coating

1. Crush the Cookies: Place Biscoff cookies in a resealable bag and crush them with a rolling pin, or pulse them in a blender until they form fine crumbs. Set aside for coating.

4. Assemble the Cookies

1. Shape the Dough: Use a 1.5-inch cookie scoop to portion out the dough. Keep the dough ball inside the scoop for the filling step.
2. Create an Indent: Use a 1-teaspoon measuring spoon to press a deep hole into the center of the dough ball.
3. Add the Filling: Spoon 1 teaspoon of Biscoff cookie butter into the indentation. Use two spoons to avoid getting your hands messy.
4. Seal the Dough: Pinch the dough together to seal the edges, then roll the ball between your hands for a smooth finish.

5. Coat and Bake

1. Coat the Dough Balls: Roll each filled dough ball in the prepared Biscoff crumbs to coat evenly.
2. Bake: Place 12 coated dough balls onto the prepared baking sheet, leaving space for spreading. Bake for 10-12 minutes, until the tops and edges crack beautifully.
3. Cool and Serve: Let the cookies cool on the baking sheet for at least 10 minutes. Serve warm for the ultimate gooey, chocolatey experience.