Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Bring the Kerrygold butter and large eggs to room temperature (about 15-20 minutes).

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until well blended.

Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the room temperature eggs one at a time, mixing well after each addition, then stir in vanilla essence.

Gradually fold the dry mixture into the wet ingredients until just combined.

Gently fold in the chocolate chips until evenly distributed.

Scoop out the dough into 1 to 1.5-inch balls and place them on the prepared baking sheets about 2 inches apart.

Bake for 8-10 minutes until edges are golden brown and centers look slightly underbaked.

Remove from oven and let rest on baking sheets for about 5 minutes before transferring to a wire rack to cool completely.