Combine Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, and baking powder. Set aside.

Cream Butter and Cream Cheese: In a large bowl, beat the unsalted butter and cream cheese until smooth and creamy.

Add Wet Ingredients: Mix in the egg, milk, and vanilla extract until well combined.

Incorporate Sugar: Gradually add the powdered sugar, beating until the mixture is fluffy.

Combine with Dry Ingredients: Add the dry ingredients to the wet mixture and mix until a soft dough forms.

Fold in Chocolate Chips: Stir in the mini chocolate chips until evenly distributed.

Chill Dough: Cover the dough and refrigerate for 1 hour to firm up.

Preheat Oven: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.

Shape Cookies: Scoop the chilled dough into 24–26 balls and place them on the prepared baking sheets, spacing them about 1.5 inches apart. Flatten each ball slightly.

Optional Topping: Sprinkle additional mini chocolate chips on top of each cookie, if desired.

Bake: Bake for 10 minutes, or until the edges are lightly golden.

Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.​