Dump the dry mixture into the wet mixture and mix everything until just combined.
Stir in regular semisweet chocolate chips.
Scoop out tablespoons of the dough and roll them into small balls and flatten them slightly. Place them on a cookie tray lined with wax paper.
Bake at 350 degrees for 10 minutes.
When these cookies come out of the oven, press a few mini chocolate chips on top of each cookie.
You can enjoy these cookies as is but, if you want to make cookie sandwiches, allow these cookies to cool down. Then, take one cookie and flip it and fill it with frosting. Place another cookie on top of it and enjoy!
Leftovers can be stored in the fridge for up to 3 days.
You can easily replace the granulated and brown sugar in this recipe with coconut sugar, which is a healthier option.