Preparation Steps

• In a large bowl or stand mixer, beat together the softened butter, cream cheese, light brown sugar, granulated sugar, egg, and vanilla extract until light, creamy, and fluffy, about 5 minutes.
• Scrape down the sides of the bowl and add the all-purpose flour, cornstarch, baking soda, and optional salt. Mix on low speed until just combined, about 1 minute.
• Fold in the semi-sweet chocolate chips or chunks until evenly distributed throughout the dough.
• Using a medium 2-inch cookie scoop or spoon, form heaping mounds of dough. Place them on a large plate, slightly flatten with your palm, cover tightly, and chill in the refrigerator for at least 2 hours or up to 5 days.
• Preheat the oven to 350°F. Line baking sheets with a Silpat mat or parchment paper. Place chilled dough mounds on the baking sheet at least 2 inches apart.
• Bake the cookies for 8 to 9 minutes until the edges are set and the tops begin to look just set but still pale and slightly glossy in the center. Avoid baking longer than 10 minutes to keep them soft.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
• Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.