In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in egg and vanilla, scraping bowl as needed. With mixer running on low, add in cinnamon, salt, baking soda, baking powder and flour. Increase mixer to fully combine dough. Stir in chopped chocolate by hand.
Chill dough for several hours or overnight. If chilling overnight, allow to sit on the counter for 15-30 minutes to come to a scoop-able but semi-firm consistency.
Preheat oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
Using a medium cookie scoop, space dough 2-inches apart on prepared baking sheet. If desired, press additional chopped chocolate into the top of each scoop of dough.
Bake cookies for 13-15 minutes or until edges are just turning a light golden. Immediately transfer cookies to a wire rack to cool completely.
Store in an airtight container or freeze for later.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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