Preheat oven to 350˚F.
Line one baking sheet with wax paper and line another baking sheet with Silpat or parchment paper. Set aside.
In a mixing bowl, combine the flour, salt, baking powder, and baking soda; whisk until well combined and set aside.
In your mixer's bowl, combine the butter, sugar, brown sugar, eggs, and vanilla; using your mixer, cream until smooth and creamy.
Gently stir the flour mixture into the butter mixture; mix until thoroughly combined. Stir in the mini chocolate chips. At this point, you can store the cookie dough in the refrigerator or freezer or continue with the recipe. See my notes below.
To continue, scoop out 1/2 teaspoon of cookie dough at a time and drop it onto the wax paper-lined baking sheet.
Then, shape each cookie dough into a ball and transfer the cookie balls to the parchment paper-lined baking sheet, spacing them about 2 inches apart.
Bake the cookies for 5 to 6 minutes or until the edges are light brown. The cookies should still feel soft in the middle and under-baked.
Remove from oven and let cool on the baking sheet for 2 minutes; transfer to a wire rack to cool completely.
Store the cookies in airtight containers.