Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined – about 1 minute. 

Next add the brown sugar and beat until light and fluffy – about 2 minutes on medium speed. 

Scrape down the sides of the bowl and add the egg and vanilla. Mix just to combine. 

In a small bowl, whisk together the flour, baking soda and salt.

With the mixer on low speed, slowly add the dry ingredients to the wet. 

Once all of the flour has been incorporated, turn the mixer off and gently fold the chocolate chips into the cookie dough. 

Line a small baking sheet with parchment paper and scoop out 2 tablespoon sized balls. Sprinkle the cookies with flakey sea salt (optional).  

Transfer the cookies to the freezer for 15 minutes. While the cookies chill, preheat your oven to 350°F. 

Once the cookies have chilled, line another baking sheet with parchment paper and place 6-8 cookies on the sheet (as many as will fit), making sure to place them at least 2” apart. 

Bake for 10 minutes, then remove the tray from the oven and tap it on the counter a few times (this will sink the center of the cookies so they cook fully in the center). Return the cookies to the oven for an additional 3-5 minutes or until they are golden brown and set around the edges. Tap the tray again when you remove it from the oven to sink the cookies a final time. 

Allow the cookies to cool on the tray before removing them to an airtight container. Store baked cookies in an airtight container at room temperature for up to three days. 

Unbaked cookie dough can be kept in an airtight container in the freezer for up to one month. Bake directly from frozen.