Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper or a silicone baking mat to ensure the cookies don’t stick.

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.

In a large mixing bowl, use an electric mixer or a whisk to cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.

To the butter and sugar mixture, add the egg, molasses, and vanilla extract. Mix until everything is well combined. The molasses will add a rich, dark color and depth to the dough.

Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix, as this can lead to tough cookies.

Once your dough is ready, fold in the chocolate chips using a spatula or wooden spoon. Make sure the chocolate chips are evenly distributed throughout the dough.

Using a cookie scoop or tablespoon, scoop out portions of dough and roll them into balls. Place them onto the prepared baking sheet, spacing them about 2 inches apart. Don’t worry if they’re not perfectly round—they’ll spread nicely while baking.

Bake the cookies in your preheated oven for 10-12 minutes, or until the edges are golden and the centers are slightly soft. Keep an eye on them; they can go from perfect to overdone quickly!

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. Let them cool completely before serving, or enjoy them warm with a glass of milk.