1-First step: Make the cheesecake filling In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, then mix until creamy and thick. You want a filling that is easy to scoop and holds its shape. Once mixed, place the bowl in the fridge for 20 to 30 minutes so the filling firms up.

2-Second step: Cream the butter and sugars In a large mixing bowl, beat the softened butter, brown sugar, and sugar together until light and fluffy. This step usually takes about 2 to 3 minutes with a hand mixer. Scrape the sides of the bowl so everything blends evenly. This part helps create soft and chewy cheesecake stuffed chocolate chip cookies.

3-Third step: Add the wet ingredients Mix in the eggs one at a time, then add the vanilla extract. Beat until the mixture looks smooth and glossy. Room temperature eggs blend better, but if yours are cold, let them sit out for a few minutes first. This simple step helps the dough bake evenly.

4-Fourth step: Mix the dry ingredients In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. The cornstarch is a small but important detail because it helps make the cookies thicker and softer. Slowly add the dry mixture to the wet mixture, mixing on low speed or by hand until just combined.

5-Fifth step: Fold in the chocolate chips Stir in the semisweet chocolate chips and mini chocolate chips. The dough will be thick, and that is exactly what you want. Do not overmix, or the cookies may turn out tough. If the dough feels too soft, chill it for 15 minutes before shaping.

6-Sixth step: Shape and fill the cookies Scoop about 1.5 tablespoons of cookie dough and flatten it slightly in your hand. Add about 1 tablespoon of the chilled cheesecake filling to the center. Top with another small piece of dough and pinch the edges closed so the filling stays inside. Roll gently into a ball. Repeat until all dough and filling are used.

7-Seventh step: Bake until just set Place the dough balls 2 inches apart on the baking sheets. Bake for 12 to 14 minutes, or until the edges look golden and the centers still look a little soft. That soft center is what keeps these chocolate chip cookies stuffed with cheesecake creamy in the middle. Rotate the pans halfway through baking if your oven bakes unevenly.

8-Eighth step: Cool before serving Let the cookies cool on the pan for 5 minutes before moving them to a wire rack. This helps them set without falling apart. The cheesecake center will stay soft, so give them a little time before biting in. If you want a firmer filling, chill the cookies in the refrigerator after cooling.