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- 1/2 cup butter, softened
- 1/4 cup full fat cream cheese, softened
- 3/4 cup brown sugar, packed
- 1/4 cup sugar
- 1 egg
- 2 teaspoons vanilla
- 2 1/4 cups flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt, to taste
- 2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)
- Prepare your cookie sheets by covering with parchment paper or lining them with silpat baking mats. In an electric mixer fitted with the paddle attachment, combine butter, cream cheese, sugars, egg, and vanilla and beat on medium-high speed until smooth, light and fluffy. This will take about five minutes. Scrape the bowl, then add flour, cornstarch, baking soda and salt mixing until just combined, for about one minute. Add chocolate chips and chunks and beat just until incorporated, or fold in by hand. Using a 2-inch cookie scoop, form heaping mounds placing 2 inches apart on your cookie sheet and flatten slightly with your palm. Cover with plastic wrap and refrigerate for at least 2 hours. Preheat your oven to 350° F and bake cookies for 8-9 minutes. Do not bake longer than 10 minutes - the cookies will harden as they get cooler. Cool cookies on the sheet for 5 minutes and then remove to a wire rack to continue cooling.