Instructions

• Preheat the oven to 350°F and line two baking sheets with parchment paper; set aside.
• Make the cheesecake filling: in a medium bowl, beat 8 ounces chilled cream cheese, 1/2 cup powdered sugar, and 1/4 teaspoon vanilla on medium speed until smooth, scraping down the bowl as needed. Transfer the filling to a smaller bowl and refrigerate while you make the cookie dough.
• In a large bowl, cream 1 cup unsalted butter (room temperature), 3/4 cup packed brown sugar, and 1 cup granulated sugar on medium speed for 1–2 minutes until light and combined.
• Add 2 large eggs and 2 teaspoons vanilla to the butter-sugar mixture and beat until fluffy and well incorporated.
• Add 3 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 teaspoon salt to the bowl. Mix on low speed just until combined and no large streaks of flour remain; do not overmix.
• Fold 2 cups chocolate chips into the dough by hand with a spatula until evenly distributed.
• Use a medium cookie scoop (about 2 tablespoons) to portion dough. Place scoops on the prepared baking sheet about 2 inches apart; do not bake yet.
• Flatten each dough scoop into a disc large enough to hold the filling (about 2–3 inches across).
• Remove the cheesecake filling from the refrigerator. Using a teaspoon, place about 1 1/2 to 2 teaspoons of filling in the center of each flattened dough disc.
• Fold the dough up around the filling, pinching the edges to completely seal the filling inside. Smooth each filled cookie into a ball with no exposed filling and place seam-side down on the baking sheet, spaced 2 inches apart.
• Bake at 350°F for 11–13 minutes, until the edges are set and the centers are still soft. The cookies will remain light in color.
• Remove the baking sheet from the oven and let the cookies cool on the sheet for 2–3 minutes, then transfer to a cooling rack to cool completely.