1. In a small bowl, mix cream cheese with 1 tablespoon of sugar until smooth. Scoop into 1-teaspoon dollops and freeze for 30–45 minutes.

2. In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla and mix well.

3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture.

4. Fold in the chocolate chips with a spatula until evenly distributed.

5. Scoop about 2 tablespoons of cookie dough, flatten slightly, and place a frozen cheesecake center in the middle. Wrap the dough around it and roll into a smooth ball.

6. Place dough balls on a parchment-lined tray and bake at 350°F (175°C) for 10–12 minutes, or until edges are golden and centers are soft.

7. Let cookies cool on the tray for 5 minutes before transferring to a wire rack.

8. Store at room temperature for up to 2 days or refrigerate for 5 days. Freeze for longer storage.