Scoop ½ cup of cookie butter into an airtight container. Cover it and place in the freezer for 1-2 hours, or until the cookie butter is frozen/firm enough that you can easily chop it up. When it's ready, leave it in the freezer while you make the cookie dough.
Preheat oven to 325°F and line 2 baking sheets with parchment paper.
In a medium bowl, combine cocoa powder, flour, baking soda, and salt. Set aside.
In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy.
Add in the eggs and vanilla extract, and beat until just combined (do not over-mix!).
Mix in the dry ingredients until a dough forms. Don't over-mix!
Remove the cookie butter from the freezer and chop it into small pieces (see photo above). It will start to soften right away so try to move quickly!
Fold the cookie butter into the dough and use a medium cookie scoop or spoon to make 1.5 tbsp sized balls and place them on the baking sheet.
Bake for 8-10 minutes, or until the edges look just set. The middles will look soft.
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.