Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, beat together the softened unsalted butter and cream cheese until creamy and smooth. Gradually add granulated sugar and powdered sugar until fluffy.

Incorporate the eggs one at a time, mixing well. Then add peppermint extract to infuse flavor.

In a separate bowl, whisk together flour and baking soda. Gradually add this to the wet mixture until just combined.

Gently fold in chocolate chips with a spatula, ensuring even distribution.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them two inches apart.

Bake for 10 to 12 minutes, until edges are golden brown with soft centers. Watch closely!

Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.