Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy.

Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract, until well combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.

Fold in Chocolate Chips: Gently fold in the mini chocolate chips with a spatula.

Form and Bake: Drop rounded teaspoons of the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 8-10 minutes, or until the edges are golden brown.

Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.