Preheat the oven to 325℉. Line baking sheet(s) with parchment paper.
In a large bowl using an electric handheld mixer, cream the softened butter, powdered sugar, and vanilla extract for 1 minute.
Add the cornstarch and flour and mix on low speed until the dough starts to come together. Increase the mixer to high speed and whip the dough for 2 minutes until fluffy and light in colour. Fold in the mini chocolate chips.
Using your hands, roll the dough into balls, using about 1 tablespoon of dough per cookie. Place cookies on the prepared baking sheets at least 1 inch apart. Bake in the preheated oven for 23-25 minutes or until the bottoms are golden. Let the cookies cool completely on the baking sheet. Enjoy!
Notes
If using unsalted butter, add ½ teaspoon of salt to this recipe.
You could use dark chocolate, white chocolate, or another flavour of chips instead.
Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 6 weeks.