Cream the Butter and Sugar: In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.

Add Egg and Vanilla: Add one large egg and 2 teaspoons of vanilla extract. Mix on medium speed until fully combined, about 1-2 minutes.

Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually add to the wet ingredients while mixing on low speed.

Fold in Mix-ins: Gently fold in 1 cup of mini chocolate chips into the dough.

Shape the Dough: Divide the dough in half and shape each half into a log, about 2 inches in diameter. Wrap in plastic wrap.

Chill the Dough: Place wrapped logs in the fridge for at least 2 hours or overnight.

Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Roll in Sprinkles: (Optional) Roll each chilled log in sprinkles before slicing.

Slice the Dough: Slice logs into 1/4-inch rounds and arrange on baking sheets, leaving space between each cookie.

Bake the Cookies: Bake for 10-12 minutes until edges are golden. Cool on sheets before transfer to wire racks.