Preheat your oven to 375 degrees Fahrenheit.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until the mixture is lighter in color and fluffy, about 2 minutes.
Add the vanilla extract and the eggs. I add the eggs at the same time, but feel free to add them 1 at a time if you wish. Mix on low speed until thoroughly combined.
In a medium mixing bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Add the dry ingredients to the mixer in one addition. Cover the bowl of your mixer if you can, and mix on medium speed until combined. Do not overmix.
Add your chocolate chips. Mix until combined.
Scoop out 1 and ½ Tablespoon mounds of cookie dough about 2-3 inches apart onto a baking sheet lined with either parchment paper or a silicone baking mat. I use a #40 cookie scoop for this.
Bake for 8-10 minutes. In my oven, they are perfect at 9 minutes. You want to just see a little browning around the edges, then it's time to pull them.
As soon as the cookies come out of the oven, sprinkle them with flaky salt.
Let the cookies rest on the cookie sheet until they are set, then finish cooling on a wire rack.
Repeat until the cookie dough is gone.
Enjoy your perfect cookies.
