Preheat oven to 250 F and spread chocolate evenly on a rimmed baking sheet. Remove from the oven after five minutes and use a spatula to give the chocolate a good, even stir. Make sure to spread chocolate out evenly before returning to the oven.

Bake another ten minutes. After ten minutes, remove from oven and give the chocolate another good stir. Use a knife, if needed, to scrape the chocolate off the spatula before placing it back in the oven. Continue stirring every ten minutes, about 40-45 minutes in total. The total time may vary, so it’s important to pay attention to the color. Bake until the white chocolate is toffee colored but not quite as dark as peanut butter.

Once finished, give the chocolate one final stir then pour it into a loaf pan lined with parchment paper. Place in the fridge to firm up while you prepare the cookie dough. Once it has hardened, chop it into chunks. 

Preheat oven to 350 F. Line baking sheets with parchment paper.

Whisk the flour, cocoa, baking soda, salt and cinnamon. Set aside.

In a large bowl or the bowl of an electric mixer, cream the butter and sugars on medium speed for 3-4 minutes until fluffy.

Add the egg followed by the vanilla. Reduce speed to low and slowly beat in the dry ingredients.

Stir in about 1 cup of the chopped white chocolate, reserving the remaining ¼ cup to add to the tops.

Form dough into balls about ¼ of batter each. Use a large cookie scoop or an ice cream scoop to measure the batter or eyeball it. Place balls on prepared baking sheets about 3 inches apart. Top each ball with a few of the reserved chocolate chunks and a sprinkle of sea salt.

Bake 12- 14 minutes until tops are just set. Remove from oven and transfer cookies to wire racks to cool completely.