In a large mixing bowl, cream together the butter and sugars with an electric mixer. Beat for 1 to 2 minutes or until nice and creamy. Then mix in the eggs and vanilla.
Add the flour, salt, baking soda and baking powder. Mix just until combined. Then fold in about 1 cup chocolate chips. Add more if desired. Refrigerate dough while oven is preheating.
Cheesecake Cookie Bars:
Preheat oven to 350°F. Lightly grease a 9x13 baking pan. Reserve about 2 cups of your cookie dough and press remaining dough evenly into prepared pan.
In a small mixing bowl, combine cream cheese, sugar and eggs. Beat with electric mixer at medium speed until smooth, being careful not to over mix. Spread cream cheese mixture over the cookie dough in your pan.
Break reserved dough into small pieces and sprinkle over cream cheese mixture. Sprinkle remaining chocolate chips over top.
Bake for 35 minutes or until center is almost set and edges are lightly golden. Then let cool in pan. Once cooled, slice into 24 bars. Store in the refrigerator.
Quick tip: If you don't have time to bring the cream cheese to room temperature, you can microwave it on 50% power for about 30 seconds. If you're wanting a shortcut, you can also use a 16 ounce roll of cookie dough. Mix in's: This recipe is easy to customize based on preference.
Mix of white and dark chocolate.
Use white chocolate and cranberries instead of semi-sweet.