Source  Brown Eyed Baker

Recipe Added:  12/29/2014

Preheat oven to 350 F. Line two baking sheets with parchment paper; set aside. Beat butter, sugar, and salt with an electric mixer on medium speed until fluffy. Add vanilla and mix well. Reduce speed to low and gradually add flour until just combined. Using a rubber spatula, stir in the miniature chocolate chips.

Shape into 1-inch balls (or use a small cookie scoop) and place 2 inches apart on cookie sheets. Bake 10-12 minutes, or until set but still pale in color. Cool on sheets 5 minutes, then remove to wire racks to cool completely. Store in an airtight container at room temperature for up to 2 weeks.

1. http://www.browneyedbaker.com/christmas-baking-chocolate-chip-tea-cookies/