Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Gradually add this dry mixture to the wet mixture, mixing on low speed.

Fold in the mini chocolate chips until evenly distributed.

Scoop dollops of dough onto the baking sheets, spacing them about 2 inches apart.

Bake for 5-7 minutes until the edges are light golden brown, the centers should appear slightly soft.

Cool the cookies on the baking sheets for a few minutes before transferring them to wire racks.