In a large microwave-safe bowl, heat the butter in the microwave on 50% power in 45-second increments until melted. Immediately add the cream cheese to the hot butter and whisk vigorously so that it breaks down. Some small curds of cream cheese are OK, but aim to eliminate any large lumps.

In a medium bowl, combine the sugars, using your hands to break up any brown sugar lumps.

Add the sugars to the butter mixture and whisk vigorously for about 30 seconds; the mixture might look dry at first but should become smooth as you continue mixing.

Whisk in the egg and vanilla extract until combined.

Whisk in the baking soda and salt.

Using a flexible spatula, stir in the flour until almost no dry streaks remain. Stir in the chocolate until evenly distributed.

Cover the bowl tightly and refrigerate for at least 4 hours and preferably overnight.

When ready to bake, preheat the oven to 350°F with a rack in the upper and lower third. Line two baking sheets with parchment.

Use a rounded Tablespoon Scoop to portion the dough into 20 pieces (about 35g each). Roll into balls (about 1 ½" in diameter) and divide evenly between the prepared baking sheets.

Bake for 14 to 16 minutes, rotating the pans from top to bottom and back to front halfway through, until the edges of the cookies are deep golden brown and the centers are puffed but still look a bit soft.

Remove from the oven. For the most perfectly round and pudgy cookies, place a 4" biscuit cutter, round cookie cutter, or wide-mouth jar or glass over each warm cookie and rotate it in a circular motion, rounding the edges.

Let the cookies cool completely while still on the pan then enjoy.

Store Cream Cheese Chocolate Chip Cookies airtight at room temperature for several days. Freeze for longer storage.