In a mixer or bowl with an electric mixer, beat the butter, brown sugar and sugar together. Beat in the egg and vanilla bean until blended.
In a separate bowl, combine the flour, baking soda, cornstarch, cinnamon and salt.
By hand, stir in the dry ingredients.
Gently fold in the thyme and dried currants.
Cover and refrigerate for at least 2 hours or up to overnight.
Preheat the oven to 325°F.
Roll your dough into 2 tablespoon balls. Place 2 inches apart on parchment covered baking sheets. Bake for 15-20 minutes or until the edges are just light brown.