Make your cheesecake filling. Line a plate with parchment paper. In a bowl, mix together all of your cream cheese and powdered sugar until smooth. Place 18 teaspoons of the filling onto the parchment paper, slightly flattening each ball. Freeze until solid.
When your cream cheese balls are ready, preheat your oven to 350 degrees F and line two baking sheets with parchment paper.
In a large bowl with a electric mixer, cream together your butter, brown sugar, and sugar until soft and fluffy. Add in your egg and vanilla extract.
In a separate bowl whisk together your flour, cocoa powder, salt, and baking soda. Slowly add to your butter mixture while mixing.
Once everything is fully incorporate, fold in your chocolate chips.
Scoop out the cookie dough into 2 tablespoon sized balls and place on your lined baking sheets.
Take your cream cheese filling out of the freezer and gently press one onto each cookie dough ball. Using your hands, work the dough around the cream cheese filling so it is completely covered with cookie dough.
Bake your cookies for 9-12 minutes. Enjoy!
