*Muscovado sugar is also known as Piloncillo / Panela / Barbados sugar. It can be subbed with brown sugar with molasses.
In a stand mixer fitted with the paddle attachment, whip together the softened cream cheese, butter, sugars and salt on hight speed until smooth; about 3 minutes. Continue beating and add the egg. Add the sifted powders and mix on low speed until combined, and add chocolate chips. Transfer cookie dough into a clean container, cover and refrigerate until firm (the longer you refrigerate the dough, the better cookies will taste). Divide cookie dough into 12 x 1.7 ounces (50g) portions using a 1/4 cup (60ml) ice-cream scoop or a spoon dipped in hot water. Chill again or freeze until firm and form each portion into balls and drop into a bowl of confectioners’ sugar. Roll them around until they're covered. Once sugared, place on a lightly-greased cookie sheet or over a parchment or silicon mat and flatten cookies slightly. Cookie dough can be refrigerated up to 4 days or frozen for weeks. Do not roll cookies in confectioners’ sugar too long before baking; the sugar will melt away.

Set the oven rack adjusted to the middle position and bake in a preheated 350ºF/180ºC oven for about 12 to 14 minutes. Remove the pan from the oven and let cool cookies on the baking tray for about 10 minutes before transferring to wire rack. Do not over bake cookies. Cookies can be stored at room temperature for up to 3 days - Can be frozen as well. Enjoy!