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 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 dough with plastic wrap and chill for 30 minutes in the refrigerator.

Preheat the oven to 350 degrees and line baking sheets with parchment paper.

Use a cookie scoop to make balls from the chilled dough. Space 2” 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 slightly. Sprinkle with additional mini chips over the tops of the cookie dough.

Bake for 9-10 minutes until the dough has spread into smooth cookies and the cookies are just barely beginning to brown on the bottom edges.