Servings: About: 3 to 4 dz.

½ C. Unsalted butter, softened, (1 stick) ½ C. Unsalted butter, softened, (1 stick)
¼ C. Cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped) ¼ C. Cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)
¾ C. Splenda brown sugar, packed ¾ C. Splenda brown sugar, packed
¼ C. Splenda sugar blend ¼ C. Splenda sugar blend
1 large egg 1 large egg
2 t. Vanilla extract 2 t. Vanilla extract
2¼ C. All-purpose flour 2¼ C. All-purpose flour
2 t. Cornstarch 2 t. Cornstarch
1 t. Baking soda 1 t. Baking soda
¼ t. Sea salt, (optional) ¼ t. Sea salt, (optional)
1 – 8oz. Pkg. Hershey’s Sugar Free Chocolate Chips® 1 - 8oz. Pkg. Hershey’s Sugar Free Chocolate Chips®

Combine the butter, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy.
Scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
Add chocolate chips, and fold in by hand.
Using a teaspoon, form heaping mounds. Place mounds on a large plate, flatten mounds slightly with the palm of your hand, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake warm cookie dough because the cookies will spread out flat. Spray cookie sheets with cooking spray. Bake for 8 to 10 minutes. They should have chewy edges with soft, pillowy centers. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.

Adapted from:  Adapted from:
www.averiecooks.com/2013/06/softbatch-cream-cheese-chocol...  www.averiecooks.com/2013/06/softbatch-cream-cheese-chocol...