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Mix together butter, cream cheese, sugars, egg, and vanilla. Beat on
medium high speed until well creamed, fluffy and light. This should
take about 5 minutes. Stop the mixer and scrape down the sides of the
bowl. Add in flour, cornstarch, baking soda and salt. Mix for about
a minute until combined. Add in the chocolate chips and beat briefly.
Use an ice scream scoop or spoon to form about 2 inch mounds. Place
on a large plate, then flatten slightly with your palm. Cover cookie
mound plate with plastic wrap and refrigerate for at least 2 hours (or
up to 5 days)
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When ready to bake, preheat oven to 350 degrees. Spray baking sheet
with cooking spray, then place cookies on sheet about 2 inches apart.
Bake for 8 to 9 minutes. Allow cookies to cool on baking sheet for 5
minutes before transferring to a rack to finish cooling. Keep cookies
stored in an airtight container for up to a 1 week or in freezer for
up to 3 months.
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