For the choconis, cream the butter, sugar, egg and milk until fluffy. Mix the flour and starch and fold in with the chocolate drops. Then let the dough rest in a cool place for 1/2 hour.
Pour the dough into a piping bag with a large hole nozzle and pipe strips about 5 cm long onto a prepared baking sheet. Leave enough space between the cookies, they will get wider when baking.
Bake in a preheated oven at 190 °C for about 10 minutes until golden brown. Let the choconis cool on a cooling rack.