Chocolate Chip Cookies with Cream Cheese

1/2 cup unsalted butter, softened
1/4 cup cream cheese, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla
2 1/4 cups flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
2 1/4 cups semi-sweet chocolate chips

Directions:
1. Combine the butter, cream cheese, sugars, egg, vanilla and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes.

2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt. Mix until just combined, about 1 minute.

3. Add chocolate chips. Beat to incorporate, or fold in by had.

4. Using a medium 2-inch cookie scoop, form heaping mounds.  Place mounds on a large plate, flatten mounds slightly with your palm cover with plastic wrap and refrigerate for at least 2 hours, or up to 5 days before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

5. Preheat over to 350 degrees. Lind a baking sheet with a non stick baking mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart. Bake for 8 to 9 minutes or until edges have set and tops are just beginning to set, even if slightly under-cooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as the cool.  Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.