In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer until the mixture is light and fluffy. Gradually add the flour and salt, mixing on low speed until fully incorporated. If the dough appears crumbly, use your hands to knead it gently until it forms a cohesive dough. Fold in the mini chocolate chips and ensure they are evenly distributed throughout the mixture.

Place the dough in a gallon-sized zipper bag. Leave the top open and roll the dough flat within the bag to create an even thickness. Seal the bag and refrigerate for at least one hour to firm up the dough. This step is essential for maintaining the shape of the cookies during baking.

Preheat the oven to 300°F (150°C) and line two baking sheets with parchment paper or silicone baking mats. Remove the chilled dough from the bag and use a 2-inch round cookie cutter (or any shape of your choice) to cut out cookies. Arrange the cookies on the prepared baking sheets, ensuring there is adequate space between each one.

Bake the cookies in the preheated oven for 18-20 minutes or until the edges begin to turn a light golden brown. Allow the cookies to cool completely on the baking sheets before transferring them to a serving platter or storage container.

If desired, melt 4-5 squares of almond bark in the microwave, heating in 30-second intervals and stirring in between until smooth. Dip each cookie halfway into the melted almond bark and place it on a parchment-lined tray to set. Let the chocolate fully harden before serving or storing.