Preheat and Prepare:
Preheat oven to 350°F (175°C). Lightly grease or line a mini or standard muffin tin.

Cream the Butter and Sugars:
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).

Add Wet Ingredients:
Beat in the eggs one at a time, followed by the vanilla extract.

Mix the Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients.

Stir in Chocolate Chips:
Fold in the chocolate chips until evenly distributed throughout the dough.

Scoop Into Muffin Tins:
Scoop about 1 to 1½ tablespoons of dough into each muffin cup. Slightly press the dough down to create a flat top.

Bake:
Bake for 10–12 minutes (mini tins) or 13–15 minutes (standard tins) until edges are golden but centers are soft.

Cool and Remove:
Let the cookie cups cool in the pan for 5 minutes before transferring to a wire rack. Use a butter knife to gently lift them out.