Cinnamon Chip Cookies - March Tawnya's House

1 3/4 cup flour1/2 tsp baking soda
14 tbsp unsalted butter
1/2 cup granulated sugar
3/4 cup dark brown sugar
1 tsp salt (I omit this if I'm using salted butter)
2 tsp vanilla
1 large egg
1 large yolk
1 1/4 cups cinnamon chips

Adjust oven rack to middle position and heat to 375 degrees.  Line 2 large baking sheets with parchment paper.  Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 tbsp butter in a 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1-3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tbsp butter into hot butter until completely melted.

Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.  Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.  Let mixture stand 3 minutes, then whisk for 30 seconds.  Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.  Using, rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.  Stir in cinnamon chips, giving dough final stir to ensure no flour pockets remain.  Drop dough onto cookie sheets 2 inches apart.  Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10-14 minutes.  Let cookies cool for a few minutes then transfer to a wire rack to finish cooling.