Preparation Steps

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
• Make the cheesecake filling: in a bowl, beat 4 ounces softened cream cheese with 0.25 cup powdered sugar and 0.5 teaspoon vanilla until smooth. Set aside.
• In a large bowl, cream together 0.5 cup softened unsalted butter, 0.75 cup granulated sugar, and 0.5 cup packed brown sugar until light and fluffy, about 2 to 3 minutes.
• Add 1.0 large egg and 1.0 teaspoon vanilla extract to the butter mixture and beat until combined.
• Whisk together 2.0 cups all-purpose flour, 1.0 teaspoon baking powder, and 0.5 teaspoon salt in a separate bowl, then gradually add to the wet ingredients and mix until just combined.
• Fold 1.5 cups semi-sweet chocolate chips into the dough.
• Portion the cookie dough into 24 equal balls (about 1.5 tablespoons each). Flatten each dough ball slightly, place a teaspoon of the cheesecake filling in the center, then top with another small piece of dough and seal edges to enclose the filling.
• Place assembled cookies 2 inches apart on the prepared baking sheets. Bake in preheated oven for 10 to 12 minutes, until edges are lightly golden and centers are set.
• Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Store cooled cookies in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.