Step 1

Preheat oven to 350.

Step 2

Line a baking sheet with wax paper.

Step 3

Line a cookie sheet with Silpat or parchment paper.

Step 4

In a mixing bowl combine flour, salt, baking powder, and baking soda; mix until well combined and set aside.

Step 5

In your mixer's bowl, combine butter, sugar, brown sugar, eggs, and vanilla; using your mixer, cream until smooth and creamy.

Step 6

Gently stir the flour mixture into the butter mixture; mix until thoroughly combined.

Step 7

Stir in the mini chocolate chips.

Step 8

*At this point, you can make ahead and store the cookie dough in the refrigerator or freezer. See my notes below.

Step 9

Scoop out 1/2 teaspoon of cookie dough at a time and drop onto previously prepared baking sheet lined with wax paper.

Step 10

Shape each cookie dough into a ball.

Step 11

Transfer cookie dough balls to previously prepared cookie sheet lined with parchment paper, spacing them about 2-inches apart.

Step 12

Bake for 5 to 6 minutes, or until the edges are light brown. The cookies should still feel soft in the middle and under-baked.

Step 13

Remove from oven and let cool on baking sheet for 2 minutes; transfer to a wire rack to cool completely.

Step 14

Store in airtight containers.