8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/4 cup (50g) granulated sugar
1 large egg yolk, at room temperature
1 teaspoon pure vanilla extract
Cookie Dough:
2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups (340g) semi-sweet chocolate chips
Instructions
Make Cheesecake Filling: Beat cream cheese until smooth. Add sugar, egg yolk, and vanilla. Mix until combined. Cover and refrigerate for 1 hour until firm.
Prepare Cookie Dough: Whisk flour, baking soda, and salt in a medium bowl. Set aside. Beat butter and both sugars until fluffy, about 3 minutes. Add eggs and vanilla, mixing until combined. Gradually add flour mixture on low speed. Fold in chocolate chips.
Assemble Cookies: Flatten 2 tablespoons of cookie dough in your palm. Place 1 tablespoon chilled cheesecake filling in center. Top with another tablespoon of flattened dough. Seal edges completely and roll into a ball. Place on parchment-lined baking sheet, spacing 2 inches apart.
Chill Assembled Cookies: Refrigerate assembled cookies for 15-20 minutes.
Bake: Preheat oven to 350°F (177°C). Bake for 12-14 minutes until edges are golden. Centers may look slightly soft.
Cool: Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.