Step 1

In a medium bowl, sift together the flour, cornstarch, and baking soda. Set the bowl aside.

Step 2

Using a stand mixer, or a large mixing bowl and an electric handheld mixer, cream together the butter and cream cheese on medium to medium-high speed, for 1 to 1½ minutes. Using a spatula, scrape down the sides of the mixing bowl.

Step 3

Add the sugars, salt, and vanilla extract. Beat on medium speed until the butter and sugar mixture for 1½ to 2 minutes. Scrape down the sides of the mixing bowl.

Step 4

On low speed, add the egg. Mix until no yellow streaks from the eggs are visible. Keep scraping down the sides of the bowl.

Step 5

Continue the mixer on low speed, and slowly add the flour mixture half a cup at a time just until the flour mixture is well incorporated.

Step 6

Using a large wooden spoon, stir in the chocolate chunks and mini-chips.

Step 7

Cover the cookie dough and refrigerate for 1 hour.

Step 8

Before removing the cookie dough from the refrigerator, preheat the oven to 350°F and line a cookie sheet with parchment paper.

Step 9

Using a 1½ tablespoon cookie scoop, scoop the cookie dough. Gently roll the dough into a ball and place it on the cookie sheet. Space the dough balls 2 inches apart.

Step 10

Bake for 10 to 12 minutes.

Step 11

Allow the cookies to rest on the cookie sheet for 1 to 2 minutes before transferring the cookies to a cooling rack.