Melt butter in medium-sized pot. Remove from heat. Stir in brown sugar and granulated sugar until well combined.

Add in egg, egg yolk and vanilla. Mix until lighter in color.

Add in the flour, baking soda, salt and cinnamon. Stir well to ensure a smooth, well stirred batter.

Preheat oven to 325.

Stir the chips into the batter and let it sit 10-20 minutes to let the flour soak into the rest of the batter. (The batter should be warm and obviously sticky. As it sits and cools, the batter will thicken to a more obvious dough. This is when you would scoop the dough into cookies.)

 Line two baking sheets with parchment paper and scoop cookie dough onto prepared pans, using a 1 1/2 tablespoon cookie scoop.

Bake 8-9 minutes, rotating sheets half way through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center.

Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before storing in air tight containers.