½ cup (1 stick) unsalted butter, softened
¼ cup cream cheese, softened (don't use fat-free, light or whipped)
¾ cup light brown sugar, packed
¼ cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
2 ¼ cups semi-sweet chocolate chips or chunks
Combine first 6 ingredients and beat with an electric mixer for about 5 minutes-until light and fluffy.
Add the remaining ingredients except for the chocolate chips.
Mix until dry ingredients are incorporated
Add chocolate chips.
Use a 2" cookie scoop and drop cookie dough mounds on cookies sheet covered with parchment paper.
Flatten slightly and refrigerate for at least 2 hours. This step is critical to your success!
Place refrigerated cookie mounds on a greased cookie sheet and bake at 350 degrees for 8-10 minutes.
Allow to set on cookie sheet for an additional 5-8 minutes.
Remove from cookie sheets and store in a covered, air-tight container.
Cookie dough can be refrigerated up to 5 days.