Chocolate Chip Mix:

• 1 bag of Hershey's Cinnamon Chips
• 1 bag of Hershey's Special Dark Chips
• 1 bag of Ghirardelli Classic White Chips
• 1 bag of Ghirardelli Milk Chocolate Chips
• 1 bag of Ghirardelli Semi-Sweet Chocolate Chips
• 1 bag of Ghirardelli 60% Cacao Bittersweet Chocolate Chips
• 1 bag of Guittard Real Semisweet Chocolate Chips

Mix up in a very large bowl (yes you will have extra). You can leave out a few, avoid chips with vanillin in them, they add a bad after taste (always only use real vanilla). The cinnamon chips add an extra boost of cinnamon.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 tablespoon Cinnamon

• 3/4 cup unsalted butter, melted
• 1 cup packed dark brown sugar (makes the cookies darker, adds a nice molasses beneath the cinnamon)
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk

• 2 heaping cups chocolate chip mixture

• Preheat the oven to 325 degrees F. Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda, salt and cinnamon; set aside.
• In a medium bowl, cream together the melted butter, dark brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a 4 minutes on the stove before transferring to wire racks to cool completely.