Softbatch Cream Cheese Chocolate Chip Cookies with a rich, tender texture and bakery-style centers.

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1/2 cup unsalted butter, softened

1/4 cup cream cheese, softened

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/4 teaspoon salt

2 1/4 cups semi-sweet chocolate chips or chunks

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1. Beat butter, cream cheese, sugars, egg, and vanilla until light and fluffy.

2. Add flour, cornstarch, baking soda, and salt. Mix until just combined.

3. Fold in chocolate chips and chunks.

4. Scoop 28 dough mounds and flatten slightly. Chill at least 2 hours.

5. Preheat oven to 350F. Arrange dough 2 inches apart on a baking sheet.

6. Bake 8 to 9 minutes until edges set and centers look slightly glossy.

7. Cool on sheet 5 minutes, then transfer to a rack to finish cooling.

Use full-fat cream cheese for best texture.

Chill dough overnight for richer flavor.

Cookies stay soft up to a week when stored airtight.