Preheat oven to 350.
Line a baking sheet with wax paper.
Line a cookie sheet with Silpat or parchment paper.
In a mixing bowl combine flour, salt, baking powder, and baking soda; mix until well combined and set aside.
In your mixer's bowl, combine 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 make ahead and store the cookie dough in the refrigerator or freezer. See my notes below.
Scoop out 1/2 teaspoon of cookie dough at a time and drop onto previously prepared baking sheet lined with wax paper.
Shape each cookie dough into a ball.
Transfer cookie dough balls to previously prepared cookie sheet lined with parchment paper, spacing them about 2-inches apart.
Bake 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 baking sheet for 2 minutes; transfer to a wire rack to cool completely.
Store in airtight containers.