Chocolate Cream Cheese Cookies

Ingredients
1/2 cup unsalted butter, softened
1/4 cup cream cheese, softened
3/4 cup light brown sugar, packed
1 large egg
2 tsp vanilla
2 1/4 cup all-pupose flour
2 tsp cornstarch
1 tsp baking soda
pinch salt
2 1/4 cup semi-sweet chocolate chips

Method

1. Mix butter, cream cheese, sugars, egg and vanilla. Bean on medium-high speed until well creamed, light and fluffy, about 5 minutes
2. Scrape sides of the bowl, add flour, cornstarch, baking soda, salt and mix until just combined.  About 1 minutes.
3. Fold in chocolate chips
4. Scoop heaping mounds and place mounds on a large plate. Flatten mounds slightly with your palm and cover with plastic wrap. Refrigerate for at least 2 hours before baking
5. Preheat oven to 350F, line a baking sheet with a non-stick mat, or cover with non-stick cooking spray. Place mounds on baking sheet, at least 2 inches apart.
6. Bake for 8-9 minutes, or until edges have set and tops are just beginning to set. Do not bake longer than 10 minutes as cookies will firm up as they cool
7. Allow cookies to cool on baking sheet for 5 minutes before removing and putting on to cooling rack
8. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months