Allow the butter, cream cheese and eggs to come to room temperature.
Whisk the flour, baking soda and salt in a mixing bowl and set aside.
Beat the butter, cream cheese, light brown sugar and granulated sugar on medium speed until the mixture becomes light and fluffy. 3-4 minutes. Add the eggs and vanilla extract and continue to beat until incorporated. Scrape down the sides of the bowl as needed.
Add the dry ingredients to the bowl and mix until just combined. Don't over-mix the dough. Use a spatula to stir in the chocolate chips by hand.
Cover the mixing bowl OR measure 2 tablespoon portions of dough, roll them into balls and place on a parchment lined baking sheet. Chill the dough for a minimum of 2 hours or overnight. See notes.
When ready to bake, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone mat. Portion and shape the dough if you haven't already. Arrange on the baking sheet 2 inches apart, 6 cookies per batch.
Bake the cookies for 11-12 minutes or until the centers are puffy and the edges are light golden brown. Don’t over-bake the cookies!
Remove from oven and let cool for 5 minutes before transferring to a cooling rack.