Start by preheating your oven to 350°F (175°C). Then while the oven is heating up, go ahead and line your baking sheets with parchment paper. This keeps the cookies from sticking and ensures they bake evenly.

Whisk these ingredients all together [all-purpose flour, baking soda, and salt] In a medium bowl.

Now, grab your bowl, I recommend using an electric mixer in this, so you can beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This process should take about 2 minutes, and the more you beat it, the airier and fluffier your cookies will be. You'll notice the texture change from heavy to light and smooth.

Once your butter and sugars are perfectly creamed, it’s time to add the egg and vanilla extract.

Beat these into the mixture until everything is fully incorporated and smooth. At this point, your dough should start to come together nicely, taking on a slightly thicker consistency.

Now, slowly add your dry ingredients to the wet mixture, and start stirring gently as you go. Keep mixing until everything is just combined.

Mix just until the flour is fully incorporated. You should still see a soft, slightly sticky dough that will hold its shape when scooped.

Carefully fold in the mini chocolate chips with a spatula, making sure they’re evenly spread throughout the dough, so each cookie will have a perfect amount of chocolate in every bite.

Grab a small cookie scoop or a teaspoon and scoop out tablespoon-sized portions of dough.

Make sure to leave about 2 inches of space between each cookie, this gives them room to spread out a bit as they bake.

Place your baking sheets into the oven and let them bake for about 8 minutes, or until the edges turn a beautiful golden brown.

Once they’re done, let them sit on the baking sheets for a few minutes to firm up. Then, transfer the cookies to a wire rack to cool completely (if you can wait that long without sneaking a bite!).