1-First step: prep the oven and baking sheet Start by preheating your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat so the cookies release easily after baking. This simple step keeps cleanup easy and helps the bottoms bake evenly. Since the dough comes together quickly, it is smart to get the oven and baking pan ready before you begin mixing.

2-Second step: make the cheesecake filling In a mixing bowl, combine 12 ounces of cold cream cheese and 3/4 cup powdered sugar. Mix until smooth and creamy with no lumps. The filling should be thick enough to scoop, but soft enough to press into the cookie dough. Place the bowl in the refrigerator while you prepare the cookie dough so the filling stays cool and easier to handle.

3-Third step: cream the butter and sugars In the same bowl, or another large bowl if you prefer to keep things extra tidy, cream together 1 cup room temperature butter, 1 cup light brown sugar, and 1/4 cup granulated sugar. Beat the mixture until it looks light and fluffy. This step adds air to the dough and helps create that soft, chewy texture that makes these cookies so good.

4-Fourth step: mix in the egg, yolk, and vanilla Add 1 egg, 1 egg yolk, and 2 teaspoons vanilla to the butter mixture. Mix until everything is fully combined. The extra yolk gives the cookies more richness and helps keep the centers soft after baking. If the mixture looks slightly curdled at first, keep mixing. It will come together once the flour is added.

5-Fifth step: add the dry ingredients Sprinkle in 1 teaspoon baking soda and 1 teaspoon kosher salt, then add 2 1/2 cups all-purpose flour. Mix just until the flour disappears. Overmixing can make the cookies tougher, so stop as soon as the dough comes together. Next, fold in 2 cups semi-sweet chocolate chips so they are spread evenly throughout the dough.

6-Sixth step: fill and shape the cookies Scoop the dough into even portions using a medium cookie scoop for the best size consistency. Flatten each dough ball slightly in your hand, then add about 2 teaspoons of the chilled cream cheese filling to the center. Wrap the dough around the filling and pinch it closed so the cream cheese is fully sealed inside. Roll it gently into a ball and place it on the prepared baking sheet, leaving about 2 inches between each cookie.

7-Seventh step: bake until just golden Bake the cookies for 9 minutes, or until the edges look lightly golden. The centers may still look a little soft, and that is exactly what you want. Do not overbake these cookies if you want a chewy texture and a creamy cheesecake center. They will finish setting as they cool on the pan.

8-Eighth step: cool before moving Let the cookies rest on the baking sheet for 2 to 3 minutes after they come out of the oven. This short cooling time helps them firm up enough to move without breaking. Then transfer them carefully to a wire rack to cool fully. If any cookies look a little uneven, gently reshape them with a spatula while they are still warm.

9-Final step: serve and enjoy For a pretty finish, add a few extra chocolate chips on top while the cookies are still warm. That gives them a polished bakery look and makes the chocolate flavor pop. Serve them slightly chilled for the best cheesecake texture, or warm them for 10 seconds in the microwave if you want the filling extra soft. These cookies are ready in about 24 minutes total, and the recipe makes 24 cookies.