*Muscovado sugar can be subbed with grated piloncillo (panela) or brown sugar mixed with 1 Tbsp (15ml) molasses.
In a stand mixer fitted with the paddle attachment or food processor, cream butter, cream cheese, sugars and salt until smooth. Add the egg and vanilla. Add the flour mixed with baking powder and baking soda. Transfer cookie dough in a large bowl and mix in chocolate chips. Scoop out cookie dough into 18 x 1.7 ounces (50g) portions and chill for up to a week. Flatten chilled cookies a bit before baking.
Set the oven rack adjusted to the middle position and bake cookies in a preheated 350ºF/180ºC oven for about 14 minutes (one tray at a time).
Cool to room temperature. Cookies can be stored at room temperature for up to 3 days. Enjoy!