double chocolate-cinnamon cookies

1 ½ cups flour
¾ cup bread flour
¾ TB baking soda
¾ TB baking powder
5 oversized TB dutch process cocoa powder
¾ ts sea salt
2 sticks (16 TB) unsalted butter, melted & cooled
½ cup + 1 TB light brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
½ ts pure vanilla extract
¾ cup high quality semi-sweet chips
¾ cup cinnamon chips

Cook notes: make sure to let the melted butter cool a bit. When you are ready to use the butter give it a good stir to incorporate the butter solids and fats back together.
You can add a full cup of the chocolate chips and cinnamon chips if you like. I added in only ¾ cup as I wasn’t sure if the cinnamon chips would be over-powering.
It’s hard to tell when these are done, just look for non-jiggly middles and non-sticky cookies. It’s really easy to overbake these, so definitely take them out at the 13-15 minute mark.

Whisk all the dry ingredients together; set aside.
In a large mixing bowl, either by hand or using a mixer (I don’t have a mixer so I did this by hand) mix butter & sugars until thoroughly combined. 
Add in the egg and egg yolk and vanilla extract, mix well. Then add in the dry mixture, mix until just combined, do not overmix. 
Next FOLD in the chocolate chips and cinnamon chips. Cover bowl and let chill in fridge at least an hour or longer.
When ready to bake, preheat oven to 350 degrees, line four cookie sheets with parchment paper.
Using an normal size ice cream scoop, and making sure to compact the dough in the scooper as much as possible, scoop out on baking sheets about 1 & ½ inches apart.

Bake about 12-15 minutes, rotating pans halfway through. You’ll know the cookies are done by slightly crisp edges and slightly puffy middles.

Don’t try and take them off the cookie sheets, they will just break. Let them sit there at least 5 minutes before moving to a wire rack.

Should make about 22-24.