In a medium mixing bowl, combine flour, salt, baking soda, and baking powder.
In a large mixing bowl, combine butter, cream cheese and sugars until fluffy, about 1 minute. Add vanilla.
Gradually add flour mixture into butter mixture until just combined.
Fold in chocolate chips.
Cover and refrigerate 30+ minutes, up to 24 hours.
Preheat oven to 375°F. Line baking sheets with parchment paper.
Drop dough balls onto baking sheets.
Bake 14 minutes or until slightly golden on the edges. Allow cookies to cool 1 minute before transferring to cooling rack.
Video
Notes
Make Ahead | Store baked cookies at room temperature in an airtight container up to 1 week or frozen up to 3 months. You can also freeze eggless chocolate chip cookie recipe Scoop dough into balls, flash freeze on a baking sheet, and then store frozen in an airtight container for up to three months. Bake according to directions - they might take a couple minutes longer so watch them closely!Optional | Add thick flakes of sea salt just before baking.