Ingredients

• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/8 teaspoon ground cinnamon
• 1 stick (4 ounces) unsalted butter, at room temperature
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 12 ounces semisweet chocolate chips

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Instructions

1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
2. Whisk the flour, baking soda, salt and cinnamon together in a medium bowl and set aside.
3. Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the vanilla and eggs and beat until light in color, 2 to 3 minutes. Add the flour mixture and mix on low speed until well incorporated. Fold in the chocolate chips by hand using a rubber spatula.
4. Using a small scoop or tablespoon, drop level tablespoonsful of dough onto the prepared baking sheet, about 2 inches apart. Store the dough in the refrigerator between batches. Bake in three separate batches until golden around the edges, the center is soft set and the tops get nice and crackly, 12 to 15 minutes. Cool the cookies on the baking sheet for 5 minutes, and then remove to a rack to cool completely.