Mimi Bakes Cookies

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, dark brown sugar, cane sugar, and vanilla extract. Cream butter and sugar for 5 minutes, until it looks light and fluffy.
Add the egg, cream cheese, flour, baking soda, and sea salt in that order. Mix on low until combined. Add the chocolate chips and mix to combine.
Form the cookie dough into 12 balls and place on the prepared baking sheet. Flatten them just slightly so they are about 2-inches in diameter. Place the baking sheet in the fridge for 30 minutes.
Preheat the oven to 375°F. Line a baking sheet with parchment paper. Transfer half the cookie dough to the second baking sheet, spread out the dough balls evenly on each baking sheet.
Bake for 13 to 15 minutes or until golden brown around the edges. Allow to cool completely on the baking sheets.
Store in an airtight container for up to 7 days.