For the Double Baked Butter Crumbs –

• Line a cookie sheet with parchment paper and preheat the oven to 350.
• In a small mixing bowl, stir the sugars, cinnamon, and flour until well combined.
• Pour in the melted butter and mix until crumbly. It should be the consistency of wet sand, no loose flour! Add extra butter if it’s dry. 
• Pour onto the prepared sheet pan and spread gently into an even layer.
• Bake at 350 for 15 minutes, then allow to cool.
• Break up any extra large pieces but leave a variety of shapes and sizes. Set aside.

For the Cookies –

• In the bowl of your stand mixer with the paddle attachment, add the brown sugar, granulated sugar, and cold cubed butter. Cream for 5 minutes, or until the butter is fully incorporated and the mixture is light and fluffy. Take the time to scrape down the bottom and sides of the bowl as needed.
• Add the egg, egg yolk, and vanilla bean paste and mix for another 2 minutes.
• Add all of the dry ingredients – all purpose flour, cake flour, cornstarch, baking powder, baking soda, cinnamon, and salt. Mix until JUST combined.
• Use a cookie scoop to scoop 18 2 oz portions of dough onto a parchment lined baking sheet. *2 oz of dough is about 2 TBSP of dough. Pop it in the fridge for about 10 minutes or until it’s firm enough to handle.
• In the meantime, make the cinnamon streusel.

For the Cinnamon Streusel –

• Stir all of the ingredients together until well combined.

Assemble and Bake –

• Take the slightly chilled dough and press it into flat rounds. You’ll use 3 of these per cookie to create a total of 6 giant cookie dough balls.
• To assemble one cookie – take a flattened piece of dough and spread about 2 tsp of the cinnamon streusel on top spreading it almost to the edge. Then, place a 2nd piece of dough on top. Spread another 2 tsp of the streusel on that, then finally top with a 3rd piece of dough. Use your hands to gently roll it into a tall ball (not perfectly round to help prevent spreading)
• Once you have all 6 assembled, cover the top and sides of each one with the butter crumbs you prepared earlier. Use a variety of shapes and sizes to cover as much surface area as possible.
• Place all 6 cookies into the freezer for 15 minutes while you preheat the oven to 350.
• To bake- place 2 cookies on a parchment lined cookie sheet with plenty of space between them. Bake at 350 for 15 minutes.
• Remove them from the oven, and while the cookies are still hot, use a spoon or small rubber spatula to scoot the runaway edges back into place and create a more perfect circle. Fill in any empty spaces with leftover butter crumbs and sprinkle with cinnamon sugar.
• Let cool on the hot cookie sheet for at least 10 minutes!