1-First Step: Make the cheesecake filling Preheat your oven to 375°F and line a baking sheet with parchment paper or a silicone mat. In a bowl, mix the cubed cream cheese and powdered sugar until the filling looks smooth and creamy. Once it is blended, place the bowl in the refrigerator while you make the cookie dough.

2-Second Step: Cream the butter and sugars In the same bowl, add the room temperature butter, light brown sugar, and granulated sugar. Beat them together until the mixture looks light and fluffy. This step helps build a soft cookie texture and gives the dough a rich, sweet base.

3-Third Step: Add the wet ingredients Mix in the egg, egg yolk, and vanilla. Stir until everything is fully combined. Then add the baking soda and kosher salt, mixing just enough to blend them into the dough.

4-Fourth Step: Mix in the dry ingredients Add the all-purpose flour and stir until the dough comes together. Avoid overmixing at this stage, since too much stirring can make the cookies tough. Once the flour is mostly incorporated, fold in the semi-sweet chocolate chips.

5-Fifth Step: Shape and fill the cookies Portion the dough into even balls. Flatten each ball gently with your hand, then place about 2 teaspoons of the chilled cream cheese mixture in the center. Bring the dough up and around the filling, sealing it completely so the cheesecake stays tucked inside during baking.

6-Sixth Step: Bake until just golden Place the stuffed dough balls on the prepared baking sheet with enough space between them. Bake for 9 minutes, or until the edges look golden. The centers may still look a little soft, and that is exactly what you want for a chewy cookie with a creamy middle.

7-Final Step: Cool and serve Let the cookies rest on the baking sheet for 2 to 3 minutes after baking. This helps them set without falling apart. Then transfer them to a wire rack to finish cooling. If you want a prettier finish, press a few extra chocolate chips onto the tops while the cookies are still warm.