Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a large bowl, cream the softened butter with both sugars using a hand mixer (or a sturdy whisk!) until light and fluffy.

Add in the egg and vanilla extract, and mix until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry mixture to the wet, stirring gently until a dough forms—don’t overmix!

Fold in the mini chocolate chips evenly throughout the dough.

Use a teaspoon or small cookie scoop to form 1-inch dough balls. Place them on the prepared baking sheets, about 2 inches apart.

Bake for 8–10 minutes, until the edges are just golden. (Don’t worry if the centers look soft—they’ll firm up as they cool.)

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.