Preheat oven to 350°F. Line cookie sheets with parchment paper.
In a large bowl, using a hand mixer, cream shortening and brown sugar until smooth.
Add eggs, one at time, beating between additions.
Then add heavy cream, vanilla and almond extracts. Continue beating until blended.
In a separate bowl, whisk together flour, salt, baking soda and cornstarch
Slowly add flour mixture to shortening mixture, mixing until just blended together.
Fold in chocolate chips.
Drop spoonful of dough, about 2 tablespoons, onto parchment lined cookie sheets, spacing about 3 inches apart.
Bake in preheated oven for 10 to 12 minutes. Cookies will still appear soft and wet looking in the centre.
Cool on pan for 3 minutes before transferring to cool racks to cool completely.
Store in an air-tight container for up to 1 week.
