Thomas Keller Chocolate Chip Cookies

• 1 all purpose flour
• 2 butter smalls sticks, 8oz of cold, cut into pieces
• 3/4 teaspoon baking soda
• 1 teaspoon kosher salt I used 1 1/2 tsp. of sea salt
• 1 cup dark brown sugar packed
• 3/4 cup granulated sugar
• 2 large eggs
• 5 ounces chocolate 55%%, cut into chip sized pieces *
• 5 ounces chocolate 70-72%%, cut into chip sized pieces *
• 1 teaspoon ground cinnamon optional, not in actual recipe
• bittersweet chocolate *All I had on hand was some Ghirardelli, . It worked perfectly but I would love to t

1. Position the racks in the lower and upper thirds of the oven and preheat to 350F.
2. Line cookie sheets with parchment paper.
3. In a small bowl, sift the flour and baking soda. Stir in salt and set aside.
4. Put the chopped chocolate in a fine-mesh strainer and shake to remove the small chocolate 'dust' fragments. Set aside.
5. In a large bowl, beat half the butter ( 1 stick ) on medium speed until smooth.
6. Add both sugars and remaining butter, and beat until well combined.
7. Continue to beat for about 3 more minutes till light and creamy.
8. Scrape down the sides and beat in the eggs one at a time, beating well after each addition.
9. Add the dry ingredients on low and mix to combine. I had to add mine a little bit at a time.
10. Mix in the chocolate with a large spatula and keep folding it in until the chocolate is evenly incorporated.
11. Using about 2 level Tbsp. per cookie, shape dough into balls. Arrange the cookies 2 inches apart.
12. Bake for 12 minutes, or until the tops are no longer shiny. Switch the position of the pans ( lower to upper ) and rotate halfway through baking time.

flour, butter, baking soda, kosher salt, sugar, eggs, chocolate, ground cinnamon, bittersweet chocolate

Taken from www.yummly.com/recipe/Thomas-Keller-Chocolate-Chip-Cookies-1675656 (may not work)