Preheat oven to 375F and line a rimmed baking sheet with parchment paper.
Place 1 ¼ cup of cookie butter in a small microwave safe bowl, then heat on high for 30 - 60 seconds, until melted and smooth.
In the bowl of a stand mixer, cream together Golden Sugar, melted cookie butter, olive oil, and vanilla bean paste until smooth, about 3 minutes on medium speed.
With the mixer running, add eggs one at a time, mixing until well incorporated, scraping down the sides as needed.
In a large mixing bowl, whisk together flour, bread flour, baking powder, baking soda, and kosher salt. Add flour to sugar mixture, then gently fold until only a few streaks of flour remain. Fold in chopped chocolate.
Roll dough into 2” round balls, then place on prepared baking sheet leaving at least 2” between cookies (bake 9 cookies on a standard baking sheet at one time.) Place in freezer for 10-15 minutes.
Bake for 11-12 minutes, or until edges have set and center of cookies have risen but are still quite soft. Immediately sprinkle each cookie with a few flakes of Malden sea salt, then let cool for 5 minutes on baking sheet. Carefully transfer to a wire rack to cool further. Repeat with remaining cookie dough.
When finished, heat remaining ¼ cup of cookie butter in microwave until melted and smooth, about 30 - 60 seconds. Drizzle on cooled cookies, then serve immediately.