Ingredients
1 c. (2 sticks) butter
1 c. packed brown sugar
1/2 c. granulated sugar
1 large egg, plus 1 egg yolk
1 tsp. pure vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. kosher salt
1/4 tsp. cinnamon
1 1/2 c. chocolate chips
3 oz. chopped chocolate
Flaky sea salt, for topping
Preparation
Step 1Preheat oven to 325° and line 3 large baking sheets with parchment. In a small saucepan over medium heat, melt butter. Bring it to a boil and let boil one minute. Step 2Place sugars in a large bowl (or in the bowl of a stand mixer fitted with the paddle attachment), then pour hot butter over sugars. Beat with a hand mixer until combined, 1 minute. Add egg, egg yolk, and vanilla and beat until light and creamy, 2 minutes. Step 3In another large bowl, whisk together flour, baking soda, salt, and cinnamon. Add to wet ingredients and beat to combine. Fold in chocolates. Step 4Using a large cookie scoop, scoop dough (about 3 tablespoons; 6 per sheet) onto prepared pans about 3” apart and sprinkle with sea salt. Bake 2 sheets at a time, rotating 180° halfway through, until edges are golden and almost set in the middle, 14 to 15 minutes (Cookies will still look slightly underdone). Let cool on pan for 5 minutes, then transfer to cooling rack to cool completely. Repeat with remaining sheet.
