Chocolate Chip Cheesecake Cookies

Instructions

1. Place your softened cream cheese, powdered sugar, and vanilla extract into a medium bowl. Beat the mixture on medium-high speed using a hand mixer until it is completely smooth and free of any lumps. Scoop out small, teaspoon-sized dollops of the cream cheese mixture onto a parchment-lined baking sheet and place into the freezer for at least thirty minutes until completely firm.
2. In a large mixing bowl, combine your softened unsalted butter, granulated sugar, and light brown sugar. Beat on medium speed for three to four minutes until the mixture changes color to a pale, sandy gold and looks fluffy and aerated.
3. Add the large egg and vanilla extract to your creamed butter mixture, beating until just incorporated. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add the dry mixture to the wet mixture in three separate batches, mixing on low speed after each addition and stopping the moment you no longer see pockets of white flour.
4. Pour the mini semi-sweet chocolate chips directly into your dough. Use a sturdy rubber spatula to gently fold the chips into the dough using a circular, bottom-to-top motion until they are evenly distributed.
5. Cover your cookie dough bowl tightly with plastic wrap or reusable beeswax wrap and place in the refrigerator to chill for at least one hour. Keep the cream cheese filling in the freezer while the dough chills.
6. Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper. Scoop out a generous two-tablespoon portion of chilled cookie dough, roll it into a ball, and flatten it into a disc in your palm. Place one frozen cream cheese dollop in the center, fold the edges of the dough up and around the filling, pinch the seams tightly, and roll gently back into a smooth ball.
7. Place the stuffed cookie dough balls onto your prepared baking sheets, leaving about two inches of space between them. Bake at 350 degrees Fahrenheit for ten to twelve minutes until the edges are light golden-brown and the tops remain pale and soft. Rest on the hot pan for five minutes before transferring to a wire rack to cool completely.