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Combine together butter, cream cheese, sugars,
egg, and vanilla and beat on medium high speed
until well creamed light and fluffy, about 5
minutes.
Add dry ingredients and mix until just combined,
about 1 minute.
Add chocolate chips and mix in.
Using a medium cookie scoop, form heaping mounds,
place on parchment lined baking sheet or plate.
Flatten mounds slightly, and refrigerate for at
least 2 hours, or up to 5 days (if covered) before
baking. Do not bake with warm dough because
cookies will spread and bake thinner and flatter.
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