• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract and egg to the mixture and beat well until combined.
  1/4 cup unsalted butter, 2 tablespoons granulated sugar, 6 tablespoons packed light brown sugar, 1/2 teaspoon vanilla extract, 1 egg
• Mix in the flour, baking soda, salt, and cornstarch until soft dough forms. Fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
  1 cup all-purpose flour, 2 tbsp cornstarch, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 1/3 cup mini chocolate chips
• Scoop out small portions of dough, about 1/2 teaspoon each, and place them on the prepared baking sheet. Leave some space between each cookie as they will spread slightly. Top each cookie with a few extra mini chocolate chips.

If you would like your mini cookies to be slightly thicker, roll, top with the mini chocolate chips, and chill for 15-20 minutes before baking for 4 minutes. This will yield a thicker more buttery and soft cookie!

• Bake the mini cookies in the preheated oven for about 4 minutes or until the edges are golden brown.
• Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.