In a small bowl, whisk the flour, cinnamon, salt, baking soda, and baking powder together. Set aside.
In a large bowl using an electric mixer (or stand mixer), cream the butter, sugars, and peanut butter on medium high speed until pale and fluffy.
Add in the eggs one at a time, mixing in between. Add in the vanilla extract then lower the speed and gradually add in the flour mixture. Mix until everything is combined but don’t over mix.
Stir in the chocolate chips with a spoon, don’t beat with the electric mixer. Cover the dough and refrigerate for 1-2 hours. Preferably overnight.
Once the dough is firm, preheat the oven to 375F° and line a cookie sheet with parchment paper.
Using a medium size cookie scoop or a heaping tablespoon, drop the cookie dough on a cookie sheet, and place them 2-3 inches apart. If you want perfectly round shaped cookies, roll them in between your hands or use a cookie scoop.
Bake for exactly 12 minutes. Once the timer goes off, remove from the oven and allow the cookies to continue baking on the cookie sheet for 6-8 minutes.
Transfer to a cooling rack and enjoy!
Keywords: Chocolate chip cookies, chewy chocolate chip cookies