Directions:
Preheat oven to 350 degrees. Mix together butter and sugars with electric mixer on medium speed until pale and fluffy, about 2 minutes.
Reduce speed to low. Add salt, vanilla, and eggs; mix until well blended, about 1 minute. Mix in flour and baking soda.
Stir in chocolate chips.
Spray mini-muffin tins thoroughly with non-stick cooking spray.
Fill muffin cups with about 2 tbs dough. Bake cookies 7-9 minutes, or until lightly golden (do not overbake!)
Slightly hollow out the center by making small indentations in the center of the cookie. Do this as soon as they come out of the oven.
Transfer cookies to wire racks. Let cool completely, then fill with frosting, using a pastry bag or sandwich bag with the corner tip cut off.
DIRECTIONS FOR FROSTING
Cream together butter and sugar. Add almond extract and 1 tbsp. milk. Continue to add milk until your desired consistency is achieved.