In a medium bowl, whisk
together the flour, baking soda and salt.
the bowl of a stand mixer fitted with the paddle attachment, cream together the
butter, cream cheese, sugar, light brown sugar and vanilla extract until light
and fluffy, about 2 minutes, scraping down the sides as needed. Add the eggs,
one at a time, beating well after each addition. Add the flour mixture, beating
to combine, then stir in the chocolate chips.
the bowl with plastic wrap and refrigerate the dough for a minimum of 2 hours
and up to 3 days.
ready to bake, preheat the oven to 375°F and line two baking sheets with
parchment paper or Silpats.
2- to 3-tablespoon mounds of dough onto the baking sheets, spacing the mounds at
least 2 inches apart.
the cookies for 9 to 11 minutes, or until golden brown. Cool the cookies on the
baking sheets for 2 minutes then transfer them to a wire rack to cool completely.