1-Getting ready: to bake these chocolate chip cheesecake cookies is straightforward and fun, starting with simple steps that lead to amazing results. First, line a small container or plate with parchment paper and mix the cream cheese and powdered sugar until smooth, then place 19 heaping teaspoons of the mixture on the parchment and freeze for at least one hour until almost solid. This prep ensures the filling stays creamy inside your cookies.

2-Next, preheat the oven to 350°F and line two baking sheets with parchment paper. In a bowl, whisk together the flour, salt, and baking soda to get your dry ingredients ready. In a separate bowl, beat the butter, ¾ cup white sugar, and ¼ cup brown sugar until light and fluffy, then add the 1 egg, 1 egg yolk, and 1 teaspoon vanilla extract, mixing well. Gradually add the dry ingredients (2¾ cups flour mixture) and stir until combined, then mix in the chocolate chips.

3-Now, scoop tablespoon-sized balls of dough onto the baking sheets and press the back of a teaspoon into half of the dough balls to create indents. Remove the frozen cream cheese filling from the freezer and place one piece into each indented dough ball. Cover with another dough ball and pinch the sides to seal the filling inside, forming tall dough balls. Refrigerate the dough balls while preparing the second tray, then bake one sheet at a time for 9-12 minutes, until the edges are golden and the tops are set. Cool the cookies on the sheet for 10-15 minutes, then transfer to a wire rack to cool completely.