In a medium bowl, whisk together the all-purpose flour, salt, and ground cinnamon until well combined.
In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter, pure maple syrup, and brown sugar together until smooth and fluffy, about 2-3 minutes.
Add the vanilla extract and milk to the butter mixture and mix until fully incorporated.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined and a dough forms.
Fold in the mini chocolate chips evenly throughout the dough using a spatula.
Enjoy the cookie dough immediately as a chewy treat, or refrigerate for 30 minutes before baking into cookies if desired.