2 1/4 cupschocolate chipsany type. I used dark and semi sweet in 2 sizes.
Instructions
Combine butter, cream cheese, sugars, egg, and vanilla in a stand mixer and mix on medium-high until creamed, light and fluffy.
Add flour, cornstarch, baking soda, and salt. Mix just until combined.
Add chocolate chips and lightly mix in.
Use a medium cookie scoop and scoop out the dough. Slightly flatten dough balls with your hand, place on cookie sheet, and refrigerate for a couple of hours or overnight.
Preheat oven to 350, spray a cookie sheet with non stick spray and place the dough balls on cookie sheet.
Take cookie dough out of the freezer and leave on the counter 10-15 minutes before baking.
Bake 8-9 minutes, or until edges are set. Rotate trays halfway though baking time.
Let cookies rest on baking sheet for 5 minutes, and then transfer to a cooling rack.