2 and 1/4 cups (281g) all-purpose flour (spooned and leveled)
1 and 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces (113g) full-fat brick cream cheese, softened to room temperature
3/4 cup (170g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light brown sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 cups (270g) semi-sweet chocolate chips or chunks
Instructions
Whisk Dry Ingredients: In a medium bowl, whisk the flour, cornstarch, baking soda, and salt. Set aside.
Cream Wet Ingredients: Using a hand or stand mixer, beat cream cheese and butter together until smooth. Add both sugars and beat on medium speed until light and fluffy, about 2-3 minutes. Mix in egg and vanilla until combined.
Form Dough: Slowly add the dry ingredients to the wet mixture. Mix on low speed until just combined. Fold in chocolate chips.
Chill: Cover the dough and refrigerate for at least 30 minutes, up to 2 hours.
Preheat and Scoop: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper. Scoop dough into 1.5-2 tablespoon portions and place on baking sheets about 2 inches apart.
Bake: Bake for 10-12 minutes or until edges are lightly golden. The centers may look slightly soft—they will set as they cool.
Cool: Allow cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.