Step 1

Add the butter and cream cheese to a large mixing bowl and beat with an electric mixer on medium high speed until the mixture is well combined, 1-2 minutes. Add the sugar and beat until the mixture appears light in color and fluffy and aerated in texture.

Step 2

Add the egg and the vanilla to the mixing bowl and beat until well combined, about 2 minutes.

Step 3

Add the flour, baking powder, and salt to a small bowl and stir to combine. Add to the mixing bowl and mix on low speed just until barely combined. Add the chocolate chips and stir with a rubber spatula or wooden spoon.

Step 4

Scrape the dough into a smaller bowl, cover, and place in the refrigerator to chill for at least 3 hours and up to 3 days.

Step 5

Heat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step 6

Shape the cookie dough into 30 gram balls (about the size of a ping pong ball) and place them on the baking sheet, spacing the balls at least 3 inches apart. Bake in the center of the oven for 10 minutes, until the tops of the cookies look soft and slightly underbaked, but have lost their shine.

Step 7

Set the cookie sheet on a baking rack and let cool for a couple of minutes. Use a spatula to transfer the cookies from the baking sheet to the baking rack and allow to cool completely. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.