In a medium bowl, whisk together flour, baking soda, and salt. In a separate large bowl, cream the softened butter with both sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.

Gradually mix the dry ingredients into the wet ingredients until just combined. Gently fold in the mini chocolate chips.

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

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Shape the cold dough by rolling one 1.5-tablespoon ball (head), two 1-teaspoon balls (ears), and one 1/2-teaspoon ball (snout) for each cookie. Assemble on the baking sheet.

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