- Servings: 30-40 cookies
- Prep Time: 15 minutes plus 2 hours Chill Time
- Cook Time: 8-10 minutes
- 2¼ cups all-purpose flour 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 2 ounces cream cheese, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar 1 large egg
- 2 teaspoons vanilla extract
- 1 (11.5-ounce) bag chocolate chunks
1. Line two baking sheets with parchment paper.
2. In a medium bowl, combine the ﬂour, cornstarch, baking soda, and salt and toss to mix well.
3. In a stand mixer ﬁtted with the paddle attachment, combine the butter and cream cheese and beat on medium-high speed for
2 minutes. Add the brown sugar and granulated sugar and beat for an additional 2 minutes, until light and ﬂuffy. Add the egg and vanilla, scrape down the bowl, and gradually add the ﬂour mixture until well mixed. Stir in the chocolate chunks by hand.
4. Using a cookie scoop, shape the dough into 2-inch balls and place on the prepared baking sheets about 2 inches apart. Chill in the refrigerator for 2 hours or freeze.
5. When ready to bake, preheat the oven to 350ºF. Bake the cookies from the refrigerator for 8 to 10 minutes or directly from the freezer for 12 minutes.
6. Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool. Store in an airtight container at room temperature for up to 1 week.