Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl add flour, bread flour, cornstarch, baking soda, salt, and coffee grounds; whisk to combine. Set aside.
In a bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.
Slowly add in the flour mixture and mix until all combined and well incorporated.
Using a spatula, fold in the mini chocolate chips.
Bake for 11 - 13 minutes. They will look super soft but they will continue to cook after you remove them from the oven.
Let cool on baking sheet for 5 minutes before you move them to a wire rack to cool completely.
Sotre in an airtight container.
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