INGREDIENTS
1¼ cups all-purpose flour
1/4 cup butter – room temperature
1 large egg
1 tablespoon milk
1/4 cup cornstarch
1/2 teaspoon baking powder
1¼ cups powdered sugar ( if you don’t have, grind regular to powered form)
4 oz cream cheese, room temperature
1/2 Tsp vanilla extract
5 Tbsp mini chocolate chips + sprinkling (optional)
INSTRUCTIONS
● In a medium bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
Cream Butter and Cream Cheese:
● In a large bowl, using an electric mixer on medium speed, beat the butter and cream cheese until smooth and creamy.
Mix Wet Ingredients:
● Add the egg, milk, and vanilla extract to the creamed mixture and continue mixing until fully incorporated.
● Gradually add the powdered sugar and beat until the mixture is fluffy. Slowly mix in the dry ingredients until a fine dough forms.
● Stir in the mini chocolate chips. Chill the dough in the refrigerator for at least one hour.
Preheat and Prepare for Baking:
● Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
● Remove the dough from the fridge and shape it into balls (24-26 balls). Place them on the prepared baking sheets, spaced about 1.5 inches apart. Flatten the balls slightly with your hand or a flat object. If desired, sprinkle additional mini chocolate chips on top. Bake for 10 minutes.
● Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.