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1. **Prepare the Dry Mix:**
– In a medium bowl, mix together the flour, cornstarch, and baking powder. Set aside.
2. **Cream Butter and Cheese:**
– In a large bowl, use an electric mixer to blend the butter and cream cheese until smooth and creamy.
3. **Add Wet Ingredients:**
– Mix in the egg, milk, and vanilla extract until well combined.
4. **Combine with Sugar:**
– Gradually add the powdered sugar, mixing until the mixture becomes fluffy and well blended.
5. **Form the Dough:**
– Gently fold in the dry ingredients until everything is mixed well.
– Stir in the mini chocolate chips.
– Refrigerate the dough for about an hour to firm it up.
6. **Preheat and Prepare:**
– Preheat your oven to 375°F (190°C).
– Line two baking sheets with parchment paper.
7. **Shape the Cookies:**
– Take out the chilled dough and shape it into 24-26 balls, placing them on the baking sheets about 1.5 inches apart.
– Slightly flatten each ball.
8. **Add Chocolate Chips:**
– Sprinkle some extra mini chocolate chips on top of each cookie if desired.
9. **Bake:**
– Bake for about 10 minutes, until the cookies are just starting to turn golden.
10. **Cool:**
– Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
**Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 24-26 cookies**
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