In a medium bowl, whisk together the flour, baking soda and salt.
In 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.
Cover the bowl with plastic wrap and refrigerate the dough for a
minimum of 2 hours and up to 3 days.
When ready to bake, preheat the oven to 375°F and line two baking
sheets with parchment paper or Silpats.
Drop 2- to 3-tablespoon mounds of dough onto the baking sheets,
spacing the mounds at least 2 inches apart.
Bake 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.
Measure 1/4 cup cream cheese by spooning/scraping it into a dry
measuring cup and leveling it off.