Cream Cheese Chocolate Chip Cookies

In a large microwave-safe bowl, heat the butter in the microwave on 50% power in 45-second increments until just melted. Immediately add the cream cheese and whisk vigorously so that it breaks down. Some small curds of cream cheese are OK, but aim to eliminate any large lumps. The mixture should look thick and creamy. (Alternatively, melt the butter in a small saucepan on the stovetop over the lowest heat, then transfer to a large mixing bowl, add the cream cheese, and whisk to combine.) 

In a medium bowl, combine the sugars, using your hands to break up any brown sugar lumps. 

Add the sugars to the butter mixture and whisk vigorously for about 30 seconds; the mixture might look dry at first but should become smooth as you continue mixing. 

Whisk in the egg and vanilla extract until combined.  

Whisk in the baking soda and salt. 

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Using a flexible spatula, stir in the flour until almost no dry streaks remain. Stir in the chocolate until evenly distributed. 

Cover the bowl tightly and refrigerate for at least 24 hours and up to 72 hours. (If you're in a rush, the cookies can be baked after just 4 hours, but their flavor and texture benefit from a longer rest.)

When ready to bake, preheat the oven to 350°F with a rack in the center. Line a baking sheet with parchment. 

Use a Tablespoon Scoop to portion the dough into ping pong-sized pieces (about 36g each). Roll into smooth balls (about 1 1/2" in diameter) and place eight dough balls on the prepared baking sheets, spaced evenly apart (the cookies will spread in the oven). Return the remaining dough to the refrigerator while the cookies bake, as it softens quickly at room temperature.

Bake for 12 to 14 minutes, until the edges of the cookies are deep golden brown and the centers are puffed but still look a bit soft. Remove from the oven. For the most perfectly round and pudgy cookies, place a 4" biscuit cutter, round cookie cutter, or wide-mouth jar or glass over each warm cookie and rotate it in a circular motion, rounding the edges. It’ll add a bit of height of the cookie and make them look like they came from a bakery. 

Let the cookies cool completely on the pan. Portion and bake the remaining cookie dough, either waiting for the baking sheet to cool completely or using another one.  

Store Cream Cheese Chocolate Chip Cookies airtight at room temperature for several days. Freeze for longer storage.