In a mixing bowl whisk together the flour, cornstarch, baking soda, baking powder, salt, and chocolate chips. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment cream together the butter, cream cheese, brown sugar, and granulated sugar for 3-4 minutes. Do not rush this part.

Add the egg and vanilla and mix again until well combined.

Add the dry ingredients into the bowl and mix until just combined.

Cover with plastic wrap and refrigerate for at least 2 hours or up to a day.

When ready to bake, preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.

Make cookie dough balls, about 2 Tablespoons in size and place on a baking sheet about 2-3 inches apart. I put 10 per cookie sheet.

Bake for 9-11 minutes until the edges are set and just beginning to brown. The middle may look slightly unset still but don’t bake them too long or they won’t be as soft when cooled. Let the cookies cool on the baking sheet for about 7 minutes before transferring to a wire cooling rack to finish cooling.

Continue baking until all the dough balls are baked.

Let remaining cookies cool and serve.