Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt until well combined.

In a separate large bowl, cream the softened butter with both sugars using an electric mixer until smooth and light in color.

Beat in the vanilla extract and the egg yolk until fully incorporated and slightly fluffy.

Gradually add the flour mixture to the butter mixture, mixing gently until just combined; be careful not to overmix.

Fold in the mini chocolate chips, ensuring an even distribution throughout the dough.

Drop tablespoon-sized mounds of dough onto the prepared baking sheet, leaving space between each mound.

Bake for 8-10 minutes, or until the edges are golden and the centers are set but still soft.

Allow to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.