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Preheat oven to 325° and line 2 large baking sheets with parchment. In a small saucepan over medium heat, melt butter. Bring it to a boil and let boil one minute. Place 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. In another large bowl, whisk together flour, baking soda, salt, and cinnamon. Add to wet ingredients and beat until dry ingredients are almost incorporated with just a few white streaks. Add chocolates and stir until just combined. Using a large cookie scoop, scoop dough (about 3 tablespoons) onto prepared pans about 3” apart and sprinkle with sea salt. Bake 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 dough.