• ½ cup (1 stick) Unsalted Butter, softened
• ¼ cup Cream Cheese, softened
• ¾ cup Light Brown Sugar, packed
• ¼ cup Granulated Sugar
• 1 large Egg
• 2 teaspoons Vanilla Extract
• 2 ¼ cup All-Purpose Flour
• 2 teaspoons Cornstarch
• 1 teaspoon Baking Soda
• ¼ teaspoon Salt, optional to taste
• 2 ¼ cup Semi-Sweet Chocolate Chips

1. In a bowl of stand mixer with paddle, combine the butter, cream cheese, sugars, egg, vanilla extract; beat on medium-high speed until well creamed, light and fluffy about 5 minutes
2. Scrape the sides of bowl; add flour, cornstarch, baking soda and optional salt; mix until just combined, about 1 minute
3. Add chocolate chips and beat momentarily or fold in by hand
4. Using a medium 2-inch cookie scoop, form heaping mounds; place mounds on a large plate, flatten mounds slightly with palm, cover with plastic wrap, and refrigerate for at least 2 hours before baking; DO NOT bake with warm dough because cookies will spread and bake thinner and flatter
5. Preheat oven to 350F; line a baking sheet with cooking spray or mat; place mounds on baking sheet, at least 2 inches apart; bake for 8-9 minutes or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glassy in center
6. DO NOT bake longer than 10 minutes as cookie will firm up as they cool, allow cookies to cool on baking sheet for 5 minutes before removing and transferring to rack to finish cooling

 

Here are some baking essentials!