In the bowl of a stand mixer, cream together the butter and sugars until they are light and fluffy. Scrape down the sides of the bowl to ensure everything is properly mixed.
Add the vanilla extract and salt and mix to incorporate.
Next, with the mixer running on low, slowly add the flour until it is mixed in. Once the flour is incorporated, mix in the mini chocolate chips.
Divide the dough in half and roll each half into a log about 2 inches thick in diameter. Wrap it in plastic wrap and refrigerate for 1 1/2- 2 hours.
Preheat oven to 300F and line 2 baking trays with parchment paper.
Remove the cookie logs from the fridge and slice them into 1/4 inch slices. Arrange them on the baking sheets and bake for 17 minutes. The cookies will be light in colour still.
Remove and allow to cool for 5 minutes on the tray before you transfer to cooling rack to cool completely before eating.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.