n a large bowl, combine the butter and cream cheese and beat on high speed until smooth (about 2 minutes).
Beat in brown sugar and granulated sugar until well mixed (about 1 minute).
Beat in egg and vanilla extract until creamy (about 2 minutes).
In a separate bowl, stir together flour, baking soda, cornstarch and salt.
Pour dry ingredients into wet ingredients and beat just until combined. Don’t overmix or the texture of the cookies won’t be correct.
Stir in 1 ½ cups of the chocolate chips. Set the other ½ cup of chocolate chips aside for now.
Using a 2-tablespoon sized cookie scoop, scoop cookies onto a parchment lined baking sheet. Place all cookie dough balls on a single baking tray for now so they can all be placed into the freezer before baking.
Press the remaining ½ cup of chocolate chips into the tops of the raw cookies. Use hands to make sure all cookies are in round ball shapes. Don’t flatten cookies.
Place cookies in the freezer for 10 minutes to help prevent them from spreading too much during baking.
Preheat the oven to 350 degrees F.
Line another baking sheet with parchment paper and take some cookies out of the freezer and place on a prepared baking sheet. Cookies should be 3 inches from each other on the baking sheet. Only bake one tray of cookies at a time.
Place a single tray of cookies into the oven. Bake each tray of cookies for 12 to 14 minutes or until cookie edges seem set. The tops of cookies will still look slightly undercooked but they’ll finish baking on the hot tray after it’s removed from the oven.
Let cookies cool completely on the baking sheet before transferring to a sealed container for storage.
Notes
Make sure you only use full fat cream cheese, low fat or reduced fat will make these more liquidy.
Use mini chocolate chips only, regular will change the texture.
You can use any of your favorite chocolate chip flavors, we use semi-sweet.