In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Fold in the mini chocolate chips.

Cover the bowl and chill the dough in the refrigerator for at least 2 hours. This is crucial to prevent spreading.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. For each bear, use 1 tbsp of dough for the head, two pea-sized balls for ears, and a slightly larger ball for the muzzle. Press them together gently on the baking sheet.

Bake for 10-12 minutes, until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before moving to a wire rack.

While the cookies are still warm, gently press two regular chocolate chips for eyes and one for a nose.