2 1/Four cups semi-sweet chocolate chips or chunks**
To the bowl of a stand mixer fitted with the paddle attachment, mix the butter, cream cheese (measure it by smooshing it right into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high velocity till well-creamed, gentle and fluffy, about 5 minutes (or use an electrical hand mixer and beat for at the least 7 minutes).
Cease, scrape down the edges of the bowl, and add the flour, cornstarch, baking soda, non-compulsory salt, and blend till simply mixed, about 1 minute.
Add chocolate chips and chunks, and beat momentarily to include, or fold in by hand.
Utilizing a medium 2-inch cookie scoop, kind heaping mounds (I made 28). Place mounds on a big plate, flatten mounds barely along with your palm, cowl with plasticwrap, and refrigerate for at the least 2 hours, or as much as 5 days, earlier than baking. Don’t bake with heat dough as a result of cookies will unfold and bake thinner and flatter.
Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at the least 2 inches aside (I bake eight cookies per sheet). Bake for eight to 9 minutes, or till edges have set and tops are simply starting to set, even when barely undercooked, pale and shiny within the heart. Don’t bake longer than 10 minutes as cookies will agency up as they cool. Enable cookies to chill on the baking sheet for five minutes earlier than eradicating and transferring to a rack to complete cooling.***
Cookies will preserve hermetic at room temperature for as much as 1 week, or within the freezer for as much as Three months. Alternatively, unbaked cookie dough might be saved hermetic within the fridge for as much as 5 days, so think about baking solely as many cookies as desired and save the remaining dough to be baked sooner or later when desired.