Cinnamon Chocolate Chip Cookies

Start by making the cinnamon filling. In a medium size bowl cream together ¼ cup of softened butter, brown sugar and cinnamon. Scoop into about 2 teaspoon size balls, place on some wax or parchment paper and freeze about 15 minutes while making the cookie dough.
Make the cookie dough by placing the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3-4 minutes.
Add egg and vanilla, mix until smooth on low speed.
Slowly mix in dry ingredients, baking powder, baking soda, salt and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold chocolate chips into the dough.
Scoop the cookie dough into 3 tablespoon sized balls, make it somewhat flat and place the frozen cinnamon ball inside the dough and smooth the cookie dough around it til its completely covered. Once all cookie balls have been filled, chill for at least 2 hours.
Preheat the oven to 350 F. Line 2 baking sheets with parchment paper. Place 6-8 chilled cookie balls on a baking sheet and top with some flaked salt if desired.
Bake for 12-14 minutes, or until the edges start to turn golden brown.