In a stand mixer, beat 1 cup of softened unsalted butter and 4 oz of full-fat cream cheese on medium speed for about 5 minutes until the mixture is light and fluffy.

Add ¾ cup of packed light brown sugar, ½ cup of granulated sugar, 1 large egg, and 2 teaspoons of pure vanilla extract to the creamed mixture. Mix on medium speed until well combined.

Gradually add 2 cups of all-purpose flour, 1 teaspoon of cornstarch, ½ teaspoon of baking soda, and a pinch of salt to the wet ingredients on low speed. Mix until just incorporated.

Carefully fold in 1 cup of semi-sweet chocolate chips or chunks by hand using a spatula.

Portion the dough into about 2-inch mounds on a plate, cover with plastic wrap, and chill in the refrigerator for at least 2 hours or up to 5 days.

Preheat your oven to 350°F (175°C) while the dough chills. Line a baking sheet with parchment paper and bake the chilled dough mounds for 8-9 minutes.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.