COOKIES Ooey Gooey Chocolate Chip Chunk Cookies

Ingredients

• 1/2 cup unsalted butter, softened

• 1/4 cup cream cheese, softened (use cream cheese in a block do not use, fat-free, light or whipped)

• Three-quarter cup light brown sugar packed

• 1/4 cup granulated sugar

• One large egg

• 2 teaspoons vanilla extract

• 2 1/4 cup all purpose flour

• 2 teaspoons cornstarch

• 1 teaspoon baking soda

• 1/4 teaspoon salt or salt to taste

• A quarter cup semi sweet chocolate chips or chunks. I used 1 cup chips and 1 1/4 cup chunks.

Directions

1. Get a stand mixer and fit it with the paddle attachment.

2. Beat the butter and cream cheese for at least seven minutes.

3. Stop, scrape down the sides of the bowl and add the flower, cornstarch, baking soda, salt, and mix it until just combined… About one minute.

4. Add the chocolate chips and chunks, and beat momentarily to incorporate or fooled in by hand.

5. Using a medium 2 inch cookie scoop, form, heaping mounds… About 28. Place mounds on a large plate, flatten mound, slightly with your palm and cover with plastic wrap. Refrigerate for at least two hours or up to five days before baking. Do not bake with warm dough, because cookies will spread and bake thinner and flatter.

6. Preheat oven to 350°, a baking sheet with a nonstick baking mat or spray with cooking spray and place mounds on baking sheet spaced 2 inches apart. Bake for 8 to 9 or until edges have set and tops are just beginning to set. Even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool. You should rotate the trays at the four minute mark.

7. Cookies will keep airtight at room temperature for one week or in the freezer for three months.