In a medium bowl, whisk together the all-purpose flour, cornstarch, and baking powder until well combined. Set aside.

In a large mixing bowl, beat the room-temperature butter and cream cheese with an electric mixer on medium speed until smooth and creamy.

Add the egg, milk, and vanilla extract to the mixture and mix until fully incorporated.

Gradually add the powdered sugar. Start mixing on low speed, then increase to medium speed and beat until the mixture becomes light and fluffy.

Add the flour mixture to the wet ingredients and mix on low speed until a thick dough forms.

Fold in the mini chocolate chips until evenly distributed throughout the dough.

Cover the bowl and refrigerate the dough for about 1 hour until firm enough to handle.

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

Roll the chilled dough into 24–26 evenly sized balls. Place them about 1.5 inches apart on the prepared baking sheets.

Gently flatten each dough ball into a thick disk and press a few extra mini chocolate chips on top if desired.

Bake for about 10 minutes until the edges are set but the centers remain slightly soft.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

These Chocolate Chip Cheesecake Cookies will continue to set as they cool while staying soft and tender.