In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the cream cheese and butter until light and fluffy, approximately 3 minutes.
Add 1/4 cup of the white sugar and the brown sugar, mix to combine.
Beat in the egg and vanilla.
In a separate mixing bowl, sift together the flour, baking powder and salt. Gradually add into wet ingredients.
Fold in chocolate chunks be hand, cover and chill for 1 hour.
Preheat oven to 350°F and line an insulated cookie sheet with parchment paper.
Using a 2 tablespoons cookie scoop make cookie dough balls. Place the remaining 1/4 cup of sugar into a small bowl. Roll cookie dough in the dry sugar and place onto prepared cookie sheet sheet.
Bake for 16-18 minutes until very lightly browned around the edges. The cookies will be mounded, like a ball.
Move cookies to a cooling rack shortly after removing from the oven. Allow to cool and store at room temperture in an airtight container or plastic bag.
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