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Preheat oven to 350 degrees.
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Cream butter, cream cheese, sugars, egg, and vanilla until light and fluffy.
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Add 1 cup of the flour along with the corn starch, baking soda, salt, and cinnamon. Mix well.
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Add the grated Mexican chocolate and mix well.
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Add the remaining flour (1 1/4 cups) and mix well.
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Add the chocolate chips and stir until evenly distributed throughout the dough.
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Scoop the dough using a large cookie scoop and place 2" apart on a silicone mat-lined tray, or stoneware.
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Bake 11-12 minutes (longer for stoneware) until the sides are just starting to brown.
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Remove from oven and let cool for five minutes on the pan. Then transfer to a wire rack to cool completely.