1-Preparing the cheesecake filling: In a mixing bowl, beat 8 ounces of softened cream cheese with 3/4 cup powdered sugar and 1/2 teaspoon vanilla extract until it’s smooth and creamy. This step is crucial as it creates the luscious center that surprises with every bite. Set this aside while you move on to the cookie dough.

2-Creating the Cookie Dough: Next, in a separate bowl, cream together 1 cup softened unsalted butter, 1 cup brown sugar, and 1/2 cup sugar until light and fluffy. Add 2 large eggs and 1 teaspoon vanilla extract, mixing well to incorporate air for a tender texture. Gradually stir in 3 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt until a soft dough forms. Fold in 1 cup semisweet chocolate chips and 1/3 cup mini chocolate chips for that classic chocolate burst.

3-Assembling the cookies: Scoop a small amount of dough, flatten it in your hand, and place a dollop of the cheesecake filling in the center. Cover it with another layer of dough, sealing the edges carefully to keep the filling inside. Place these stuffed dough balls on your prepared baking sheets, spacing them out to allow for spreading.

4-Baking and Cooling: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn golden brown. Keep an eye on them to avoid overbaking, as this keeps the centers soft and gooey. Once done, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This resting time helps the cheesecake filling set properly.