1-First, preheat your oven to 375°F and line a baking sheet with parchment paper. This sets the stage for even baking and easy cleanup.

2-Next, in a mixer bowl, blend the cold cream cheese and powdered sugar at medium speed for 1 to 2 minutes until smooth, then refrigerate this filling while you prepare the cookie dough.

3-In the same bowl, cream the butter, light brown sugar, and granulated sugar on medium speed for 2 minutes. Add the whole egg, egg yolk, vanilla extract, baking soda, and salt, mixing for 1 minute to combine everything well.

4-Reduce the mixer speed and incorporate the flour until just combined, then stir in the chocolate chips. Scoop portions of about 2 tablespoons of dough, flatten each into a circle, place 2 teaspoons of the cold cheesecake filling in the center, and form the dough into a ball to enclose the filling fully.

5-Arrange the cookie balls 2 inches apart on the baking sheet and bake for 9 minutes or until the edges are golden and the tops are set. Let them cool on the sheet for 2 to 3 minutes before moving to a wire rack. For dietary tweaks, substitute ingredients like vegan butter or gluten-free flour in these steps to fit your needs.