To Make the Cookie Dough:

1. Sift together the all-purpose flour, baking soda, baking powder, cornstarch, and fine sea salt in a medium bowl. Set aside.
2. Add the unsalted butter and full-fat cream cheese to the bowl of a stand mixer or a large mixing bowl. Blend the fats together until they are combined and smooth. Add the brown sugar and granulated sugar and mix on medium speed until light and fluffy. Scrape the bowl as needed to ensure even mixing.
3. Add the eggs, one at a time, mixing each egg until it is fully incorporated in the mixture. Scrape the bowl as needed to ensure even mixing.
4. Add the pure vanilla extract and mix on medium speed until fully combined.
5. Add half of the flour mixture and mix on lowest speed until mostly combined. Scrape the sides and bottom of your bowl to make sure that all of your ingredients are in the mixture.
6. Add the other half of your flour mixture and mixture and mix on lowest speed until mostly combined.
7. Add all of the chocolate chunks and mix on lowest speed. Gently scrape the sides and bottom of the bowl to ensure that there is no visible flour, and to see that the chocolate chunks are fairly evenly distributed.
8. Place the cookie dough into a medium sized bowl, cover tightly, and place into a refrigerator for 2-24 hours. (I prefer a 24-hour rest time myself, but I understand that chocolate chip cookies can cause even those with the greatest willpower to be very impatient 😂).

To Bake the Cookies:

1. Turn on your oven to a true 350°F (I like convection because I bake more than one row at a time), and allow it to preheat for 45-60 minutes before baking. An oven thermometer will help you determine if your oven is a true 350°F!
2. Remove the cookie dough from the refrigerator about 30 minutes after starting the preheat process. Using a large ice cream scoop, place six cookies on a parchment-lined baking sheet. Repeat with a second cookie sheet.
3. Bake at 350°F for six minutes, then quickly (but safely!) open the oven and switch the cookie sheets on each rack. I turn the cookie sheets as well to account for a hot spot in my oven.
4. Bake on the second rack for 4-5 minutes, or until the center is puffy and nearly done and the outer edges are ever so slightly caramelized. Remove from the oven and allow to remain on the cookie sheet for three minutes. The center will deflate and finish baking on the countertop during this time.
5. Carefully remove from the cookie sheet to a cooling rack to finish cooling. These cookies are amazing when warm, and I hope you love them!