Beat the butter till fluffy. Add in the sugars and beat till incorporated.

Add in the eggs and vanilla and beat. Finally add the cookie butter and beat till incorporated.

Whisk together the dry ingredients from flour to salt in a bowl. Sift it into the wet ingredients. Beat in till all moist.

Fold in the chocolate chunks.

Plop the dough onto cling film, and roll it up like a log. Shape it well.

Allow it to rest in the fridge for 3 hours, or you may freeze it if baking the next day.

Take out and allow it to thaw for 20 minutes.

Preheat oven to 180 degrees, line a baking tray with parchment paper or use silicon mats.

Slice the cookies into 1/2 inch size. Shape with your hands if needed. Since they have chunks in, they may look off shape but that is what home made cookies are meant to be.

Keep on sheet with an inch gap in between. Bake for 10 minutes. The cookies may still be soft, but do not overbake.

Cool on the pan for five minutes, before slowly taking them off and cooling them completely on the rack. Makes around 24.