Mini Cookies

In a mixer bowl, beat the chilled, diced butter with the brown and white sugars until creamy.

Add the vanilla paste (or extract), yogurt, and condensed milk, and mix until smooth.

In a separate bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and instant coffee.

Add the dry mixture to the wet ingredients and mix just until combined.

Fold in the dark and milk chocolate chips, distributing them evenly throughout the dough.

Pipe the cookies using a pastry bag or roll very small balls by hand.

Transfer the portions to a baking sheet and freeze for at least 4 hours.

Preheat the oven to 180°C (350°F) and bake the cookies for 10–12 minutes until the edges are lightly golden.