1With an electric mixer, whip the butter and cream cheese until fluffy and add both sugars and vanilla. continue to beat for another minute or so until everything is creamed together.
2In a separate bowl, sift together the dry ingredients (except for the chocolate chips) and mix into the butter mixture by about 1/2 cup at a time. make sure you do this on low speed to avoid covering yourself in flour.
3Once the dry ingredients are all mixed in, add the 1 cup of separated chocolate chips and mix by hand. Then wrap it in plastic wrap and let it sit in the fridge for at least 3 hours- overnight is best.
4Remove the dough from the plastic wrap and roll into balls, I made mine about the size of a ping pong ball but you can make them as big as you want.
5Set all of the dough balls on a cookie sheet with a piece of wax paper and put in the freezer for an hour or so until they're hard.
6After the dough balls are hard, melt the semisweet chocolate on a double boiler or simply in the microwave and mix until it is completely smooth.
7Drop and roll or dip the dough balls in the chocolate and return to the wax paper. Once they're all finished, place the dough balls back in the freezer for another hour or longer before transferring to a tupperware or a serving platter.
I made these with no nuts but they would also be very good with chopped walnuts in them!