In a stand mixer, beat the butter, sugar, brown sugar, cream cheese and vanilla until fluffy and sugar begins to dissolve, about 3 minutes- occasionally scraping down the side of the bowl.
In a medium bowl, whisk together the remaining dry ingredients- flour, baking soda and salt. Add gradually to the butter mixture, scraping down sides as you go. Stir in chocolate chips.
Cover with plastic wrap and refrigerate for 3 hours.
Preheat oven to 350℉ and line baking sheets with parchment paper.
Using an ice cream scooper, scoop balls of dough and place on baking sheet allowing for space around each cookie. Bake for about 10 minutes until golden brown. Remove to a wire rack to cool.
