1/2tspground cinnamonyou can use 1/4-1 tsp, depending on preference
1 1/2csemisweet chocolate chips
1/3cchocolate, chopped3 oz
flakey sea saltfor garnish
Instructions
Preheat oven to 325F and line two baking pans with parchment paper.
In a small saucepan over medium heat, melt butter. Bring it to a boil and cook for 1 minute.
Place sugars in a large bowl, then pour hot butter over sugars. Beat with a hand mixer until combined. Add egg, egg yolk and vanilla and beat until light and creamy, 2 minutes.
In another large bowl, whisk together flour, baking soda, kosher salt, and cinnamon. Add dry ingredients to wet ingredients and beat until just combined with a few white streaks remaining. Fold in the chocolate chips and chopped chocolate.
Using a cookie scoop, scoop balls of dough (about 2 Tbls each) onto prepared baking sheets, spacing cookies about 2 inches apart (I fit 12 cookies on a pan). Sprinkle with flakey sea salt.
Bake (one pan at a time) until edges are golden and almost set in the middle, 14 minutes (cookies will look slightly underdone). Remove pan from the oven, place second pan in the oven. Let cookies rest for one minute before transferring them to a wire rack to cool.