Preheat your oven to 375. Set up two baking sheets and cover them with parchment paper and set aside
In a stand-up mixer or large bowl using a handheld mixer, throw in your softened butter, brown sugar and white sugar. Cream on medium/high until light and fluffy (2-4 minutes)
Add in your egg and vanilla extract and mix on low until combined. Scrape down the sides and mix again for another 30 seconds
In a small bowl, combine your flour, baking soda and salt and mix lightly. Throw the mixture into your mixer and mix on low until no more flour is visible
Add in your mini chocolate chips. Mix on the stir function on your stand mixer or if you are using a handheld mixer, just fold in the chocolate chips with a rubber spatula
Roll the batter into teaspoon-sized balls and set 2 inches apart on the baking sheets. You should get around 60 -70 cookies
Bake at 375 for 5-6 minutes, until they looked baked and are golden on the bottoms. Let cool in the baking sheet for 2-3 minutes and then move to a wire rack to cool
Serve! You can store in an airtight container at room temperature for up to 5 days or freeze for 3 months. Enjoy!:)
