½cupminiature semi-sweet chocolate chips plus more to top the cookies if desired
In a medium bowl, add the flour, baking soda, baking powder, and cornstarch. Whisk together, then set aside.
In a large mixing bowl, beat together the butter and cream cheese until light and fluffy (about 2 minutes on medium speed).
Add vanilla extract and eggs and beat together until combined. Use a rubber spatula to scrape the sides of the mixing bowl.
Add in powdered sugar and continue beating to combine and make a fluffy batter.
Turn the mixer on low and gradually add the dry ingredients and the heavy cream and mix to combine.
Beat in ½ cup of mini chocolate chips just until combined.
Cover the dough with plastic wrap and chill for 30 minutes in the refrigerator.
Preheat the oven to 350°F and line baking sheets with parchment paper.
Use a cookie scoop to make balls from the chilled dough. Space 2 inches apart on prepared cookie sheets. Place the cookie sheets into the freezer for 5 minutes.
After 5 minutes, remove the cookie sheet from the freezer and quickly roll each ball of dough between the palms of your hands to form a smooth ball. Press each ball gently on the top to flatten it slightly. Sprinkle additional mini chips over the tops of the cookie dough.
Bake for 9 to 10 minutes until the dough has spread into smooth cookies, and the cookies are just barely beginning to brown on the bottom edges.
Transfer cookies to a cooling rack and let them cool.