Mix the Filling: In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth.
Freeze the Filling: Scoop small teaspoon-sized dollops of the cheesecake mixture onto a parchment-lined baking sheet. Freeze for 1–2 hours, or until firm.
Prepare the Cookie Dough
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
Add Wet Ingredients: Mix in the eggs, one at a time, followed by the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in Chocolate Chips: Stir in the chocolate chips until evenly distributed.
Assemble the Cookies
Portion the Dough: Scoop out about 2 tablespoons of cookie dough and flatten it into a disc with your hands.
Add the Filling: Place a frozen cheesecake filling ball in the center of the disc. Wrap the dough around the filling, sealing the edges to form a ball. Repeat with the remaining dough and filling.
Chill the Dough Balls: Refrigerate the assembled cookie dough balls for 30 minutes to prevent spreading during baking.
Bake
Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Bake the Cookies: Place the chilled dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12–14 minutes, or until the edges are golden brown but the centers still look slightly underbaked.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.