Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.

In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract until combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures even distribution of the leavening agents.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tougher cookies.

Using a spatula, gently fold in the mini chocolate chips until they are evenly distributed throughout the dough.

Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may appear slightly undercooked but will set as they cool.

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.