1-First Step: Mix the cheesecake fillingStart by preheating your oven to 375°F and lining a baking sheet with parchment paper. In a medium bowl, mix the 12 ounces of cubed cream cheese with 3/4 cup powdered sugar until smooth. Because the cream cheese is cold, it may take a little more mixing, but that is a good thing since it helps the filling stay firm.Once the filling looks smooth and creamy, place it in the refrigerator while you make the cookie dough. Chilling the filling gives it more body, which makes stuffing the cookies easier later. If the kitchen is warm, chill it for at least 20 minutes before assembly.

2-Second Step: Cream the butter and sugarsIn a large bowl, beat 1 cup room temperature butter with 1 cup packed light brown sugar and 1/4 cup granulated sugar until light and fluffy. This step helps add air to the dough and gives the cookies a softer texture. You can use a hand mixer or stand mixer, whichever is easiest.After the butter and sugars are blended, add 1 egg, 1 egg yolk, and 2 teaspoons vanilla. Mix until everything looks smooth and well combined. The extra egg yolk adds richness, while the vanilla gives the dough a warm bakery-style flavor.

3-Third Step: Add the dry ingredientsSprinkle in 1 teaspoon baking soda and 1 teaspoon kosher salt, then add 2 1/2 cups all-purpose flour. Mix on low speed or stir by hand just until the flour disappears. Overmixing can make the cookies dense, so stop as soon as the dough comes together.Next, fold in 2 cups semi-sweet chocolate chips. The dough should be thick and scoopable. If it feels too sticky, let it sit for a few minutes so the flour can absorb some of the moisture.

4-Fourth Step: Shape and fill the cookiesScoop the dough into equal portions and flatten each portion in your hand. Place a small spoonful of the chilled cream cheese filling in the center, then fold the dough around it. Pinch the seams closed so the filling stays inside. Roll gently into a ball and set it on the prepared baking sheet.Leave some space between each cookie so they can spread a little as they bake. If the dough is sticking to your hands, lightly dust your palms with flour. A cookie scoop works well here because it keeps the cookies a similar size, which helps them bake evenly.

5-Fifth Step: Bake until just goldenBake the cookies for about 9 minutes, or until the edges are golden and the centers still look slightly soft. The cookies will continue to finish setting on the hot baking sheet after they come out of the oven. That is the secret to keeping the filling creamy and the cookie soft.Do not be tempted to bake them too long. Overbaking can dry out the dough and make the cheesecake center less smooth. If the cookies look a little puffy, that is normal. They will settle as they cool.

6-Final Step: Cool and finishLet the cookies cool on the baking sheet for several minutes before moving them to a wire rack. If the edges are uneven, use a spatula to gently reshape them while they are still warm. For a bakery-style finish, press a few extra chocolate chips on top right after baking.These cookies are best enjoyed once they have cooled enough for the filling to set a little, but they still taste wonderful slightly warm. Serve them with milk, coffee, or tea, or pack them up for later once they are fully cooled.