In a large mixing bowl or stand mixer, place the softened butter, brown sugar, and white sugar. Mix for 1 to 2 minutes or until just combined using a electric mixer.

Melt Biscoff spread until fluid. (see note 1). Place melted Biscoff spread and egg into the sugar and butter mixture. Mix through.

Sift flour, baking soda, salt, and spices (cinnamon, ginger, and nutmeg) into the mixing bowl. Mix the ingredients on low speed until just combined.

Add the chocolate chips, and fold gently into the mixture. (see note 2). Place cookie dough in the fridge for at least 30 minutes or until the dough has become firm.

Preheat oven to 180 °C (350°F). Line a baking tray with a baking mat or parchment paper.

Divide the cookie dough into 24 even sized balls, weighing about 30 grams (1.06 ounces) each ball. Place the balls on the lined baking tray, leaving plenty of space between each cookie. (see note 3). Flatten the tops of the balls slightly.

Place in oven and bake for 10 to 12 minutes, or until the edges of the cookies become slightly darker and the tops are lightly golden brown.

Remove from oven and allow the cookies to cool completely on the tray. (see note 4).