Instructions

1. Preheat your oven to 325º and prepare two baking pans with parchment or baking mats and set aside.
2. To the bowl of your stand mixer (or a large mixing bowl) add the flour, baking soda, sea salt, corn starch and cinnamon, stir to combine.
3. To a medium sized mixing bowl add the butter and 2 oz chocolate, melt in the microwave for 30 seconds, stirring to combine, return to the microwave in 15 second increments until smooth.
4. Let cool 5 mins.
5. Beat in the eggs, sugars and vanilla.
6. Add the chocolate mixture to the flour mixture until just combined.
7. Fold in the pens, and chocolate chips.
8. Using a 1 Tbs cookie scoop, measure the dough out into rounds.
9. Place the cookie dough 2" apart on the pans and bake for 8-9 minutes, until the edges are set.
10. Let cool on the pan 5 minutes, then transfer to a wire rack and cool completely.
11. Store in an air tight container for up to 5 days.