In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
Using a stand mixer with the paddle attachment or an electric mixer, 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 eggs and vanilla extract, scraping down the sides as needed.
Add the flour mixture and mix until just combined. Use a spatula to stir in the chocolate chips by hand. Cover the mixing bowl and chill the dough in the fridge overnight or for 2 hours minimum for chewy cookies. (The dough can be baked right away but the cookies will be thinner.)
When you are ready to bake the cookies, preheat oven to 375°F and line a baking sheet with parchment paper. Use a cookie scoop or a spoon to measure 2 tablespoon portions of dough. Roll the dough into balls and place onto the parchment paper lined baking sheet, about 2 inches apart.
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.
Store baked cookies in an air-tight container, at room temperature, up to 1 week. Keep unbaked cookie dough in an air-tight container, in the fridge for up to 5 days.