Cream Cheese Chocolate Chips Cookies

Yield 29-30 cookies

Bake 20 cookies per sheet

1 egg (room temperature)

1 stick unsalted butter, softened

1/4 cup (4 Tbsp) (2 oz) cream cheese, softened
3/4 cup light brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract

2-1/4 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt

1 bag 12 oz (2 cups) semi-sweet chocolate chips

Directions:

1. To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, sugar, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
3. Add chocolate chips, and fold in by hand.
4. Using a cookie scoop to form cookies dough. Put in 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. Take the dough out of the refrigerator and allow it to be in room temperature for 45 mins before baking. 
5. Preheat oven to 350F. Bake for 10 minutes. Remember to rotate baking sheet at 5 minute mark. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
6. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.