Preheat the oven to 350F, and line two baking sheets with silicone liners or parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together until smooth and creamy.

Add in the brown and white sugars, followed by the vanilla and egg. Beat the mixture on medium-high for 4-5 minutes until very light and fluffy.

Add in the flour, baking soda, cornstarch, and salt, and mix until the dough comes together. Finally, stir in the chocolate chips.

Using a cookie scoop or spoon, make walnut-sized scoops of dough, space them evenly on the prepared baking sheets {I like to do 12 per pan}, and lightly flatten with your hand.

Bake for 8-10 minutes, until cookies have slightly spread and the tops appear dry. Do not overbake as they will firm up as they cool. Enjoy!