Fill a large pot with cold water in sink.

Melt butter in a 2- to 3- quart heavy saucepan over moderate heat and cook.

To brown the butter, this will take 10 to 12 minutes. The butter will go through a few stages. Right before the butter browns it will develop a thick foam on the surface. Then it will become clear with big bubbles and the brown specks will form on the bottom of your pan. Stir frequently. Once the butter solids turn brown immediately remove pan from the stove and place in the pan with cold water.

Cool butter and stir frequently until the butter becomes slightly opaque. This will take about 4 minutes.

Remove pan from sink and add sugar and vanilla.

Whisk together flour, baking soda, and salt in a small bowl and stir into the butter mixture until dough forms.

Shape in a bowl and wrap with plastic and let rest at a cool room temperature for 1 to 2 hours.

Preheat oven to 325 degrees F.

Shaping the cookies is done with a spoon. Press the dough into a spoon and make sure to level off the top so that it is flat. Push lightly from the side of the spoon and move the dough out of the spoon and onto a cookie sheet. Place with the flat side down onto the sheet.

Place chocolate chips in a Pyrex measuring glass.

Pour heavy cream over the chips and do not mix the ingredients together.

Place in the microwave and heat on high for 1 minute.

Remove from microwave and let sit for 4-5 minutes.

While the chocolate is cooling, mix cream cheese with a mixer.

Add the vanilla extract and blend well.

Add the powdered sugar and blend well.

Once your chocolate is ready blend them together and add it to the sugar mixture and blend well.

Recipe notes:

Dough can be made 12 hours before baking and chilled. Bring to room temperature to soften slightly before forming cookies.

Store cookies in the refrigerator for a couple of days.