1-Start your baking adventure: preheating your oven to 375°F and lining a baking sheet with parchment paper for easy cleanup and even baking.

2-In a mixer bowl with a paddle attachment: blend the cold, cubed cream cheese and powdered sugar on medium speed for 1-2 minutes until smooth, then chill this mixture.

3-Next, in the same bowl, cream the room temperature butter, light brown sugar, and granulated sugar for about 2 minutes.

4-Once mixed, add the egg, egg yolk, vanilla extract, baking soda, and kosher salt, blending for 1 minute until everything combines nicely.

5-Switch to low speed and gradually mix in the all-purpose flour until just combined, then stir in the semi-sweet chocolate chips by hand.

6-Use a medium-sized cookie scoop (about 2 tablespoons) to portion the dough, flatten each ball into a disc, and add about 2 teaspoons of the chilled cream cheese mixture in the center.

7-Carefully wrap the dough around the filling, seal it completely, and roll it back into a ball.

8-Place the dough balls on the prepared baking sheet, spacing them 2 inches apart.

9-Bake for 9 minutes or until the edges turn golden and the tops set, then let them cool on the sheet for 2-3 minutes before moving to a wire rack.

10-This method yields about 24 cookies in roughly 24 minutes total preparation and baking time.