Pre-heat the oven to 350 degrees F and line two large baking sheets with parchment paper.
In a medium bowl, sift the flour, baking soda, salt and cinnamon (optional) and use a large whisk to evenly mix. Set aside.
In a large bowl, beat the butter on high speed until whipped. Add the sugar one kind at a time and cream until light and fluffy, about 2 minutes. Add the eggs one at a time and beat on medium-high until combined. Add the vanilla extract and beat again until combined.
Slowly add the dry ingredients to the wet ingredients and beat on medium-low. Mix well. Use a large wooden spoon to mix in the chocolate chips.
Drop by tablespoon on to baking sheets lined with parchment paper and space the cookies 2 inches apart (they spread!). Bake for 12 minutes or until lightly golden brown around the edges.
Transfer to wire racks until cooled (or eat one scorching hot because you can't contain yourself and want to eat them RIGHT NOW and burn your mouth like I did). When cooled, store in an air tight container.
These cookies freeze really well and they usually won't disappear so quickly that way.