Preheat your oven to 375°F.

In a medium bowl, combine the all-purpose flour, baking soda, and salt. Stir well and set aside.

In a large mixing bowl, whisk together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and creamy.

Add the egg and vanilla extract to the butter mixture. Whisk gently until combined, being careful not to overmix.

Gradually fold the dry ingredients into the wet ingredients using a spatula until a dough forms.

Fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.

Using a small ice cream scoop or tablespoon, scoop the cookie dough onto a lightly greased baking sheet. Leave space between each scoop, as the cookies will spread during baking.

Bake in the preheated oven for about 10 minutes, or until the edges are lightly golden.

Remove the cookies from the oven and let them cool on the baking tray for 3–5 minutes.

Transfer the cookies to a wire rack and allow them to cool completely for at least 20 minutes before serving.