Line a couple of baking sheets with baking paper and put to one side for now. If you only have one, no worries! You can cut 3 sheets of greaseproof paper to size and get your cookies ready to go in the oven, putting the next batch on the baking sheet when it's available.
In a large bowl, or stand mixer cream together the butter and the sugars until smooth.
Crack the eggs in a separate jug and add into the mix, along with the vanilla extract. Mix until well combined.
Add your flour, baking powder, cinnamon and salt and mix until combined.
Gently crush 10 of the Lotus Biscoff biscuits and add them to the mix. Don’t worry about the size of the chunks - random is good.
Using an ice cream scoop or melon baller (or even just spoons if you don’t have these to hand), scoop the cookie dough onto a baking sheet about 2 inches apart. They will spread when baking.
Crush the rest of the Lotus Biscoff and sprinkle over the top of the cookie balls. Add some chocolate chips in the same way.
Chill in the fridge for an hour.
After 45 minutes, preheat the oven to 350 ºF or 175 ºC. Bake for 12 minutes for super chewy cookies or 13 for more well done cookies.
Leave to cool for 5 minutes then transfer to a wire rack. Allow to cool completely before removing from the baking sheets.