In a large mixing bowl, beat together the butter, granulated sugar and brown sugar until creamy. This takes 2-3 minutes.
Add in the vanilla extract and egg. Beat in until fully mixed.
In a separate bowl, whisk together the flour, baking soda, cornstarch and salt.
Add the dry ingredients to the wet ingredients and beat just until combined. Do not overmix.
Stir in 1 cup of the mini chocolate chips.
Line two baking sheets with parchment paper.
Using a 1-teaspoon sized measuring spoon, scoop cookies. Each cookie should be about the size of 1 teaspoon. Shape cookies into round balls. You can place the cookies close together on the baking sheet to fit into the freezer but you’ll want to space them out more before baking.
Using the remaining ¼ cup of mini chocolate chips, press two mini chocolate chips into the top of each raw cookie ball.
Place baking sheets in freezer for 15 minutes before baking. You want to bake the cookies from a frozen state so they hold their shape better.
Preheat oven to 350ºF.
On a parchment paper lined baking sheet, place cookies about two inches apart. Depending on the size of your baking sheet, you should be able to fit 35-40 mini cookies on each baking sheet.
Bake cookies for 9-10 minutes from a frozen state. Cookies are done once edges are slightly golden but top of cookies still look wet. Bottom of cookies should be light brown. Let cookies cool completely on baking sheet until cooled.
Store cookies in a sealable container for up to two weeks at room temperature.
Makes about 160 mini cookies. One serving is about 20 mini cookies. Nutritional information doesn't include milk.
These cookies will start to get soggy in the milk after a few minutes. Only pour milk on them right before you’re about to eat them. Even better, add only a few cookies at a time to the milk so they aren’t soaking in milk long. To avoid super mushy cookies, add less milk to your bowl than you’d use for regular cereal.