Adapted from Juanita's Cocina
1/2 cup (1 stick) butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
1 1/2 teaspoons vanilla
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups chocolate chips
Preheat oven to 350º. Spray mini muffin tin well with cooking spray. Set aside
Place 1/2 cup of the chocolate chips in a ziplock bag in a single layer and microwave gently (flipping bag after 30 seconds) till melted. Set aside.
Cream butter and sugar till well combined. Mix in eggs and vanilla, followed by four, salt, and baking soda. Add remaining chocolate chips.
Place a scant tablespoon of dough into about 18 of the 24 muffin cups. Cut the corner off the ziplock bag and press out some of the melted chocolate on each cookie. Take another scant tablespoon of dough, flatten into a disk about the size of the muffin cup opening, and lightly press over chocolate.
Bake about 12 minutes, or till top of cookie looks cooked and golden. Run knife around perimeters of cookies before the cool for easier removal.
Makes about 18 cookies.