Make the cheesecake filling: In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small teaspoons onto a lined plate and flatten slightly. Freeze for 45–60 minutes.

Prepare the cookie dough: Preheat oven to 350°F. In a mixing bowl, beat butter, granulated sugar, and brown sugar until creamy. Add the egg and vanilla, and mix until combined.

Combine dry ingredients: In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture. Stir in chocolate chips.

Fill the cookies: Scoop about 2 tablespoons of cookie dough, flatten slightly, and place a frozen cheesecake disc in the center. Wrap dough around the filling, sealing completely. Repeat with remaining dough.

Bake: Place cookies on a parchment-lined baking sheet and bake for 10–12 minutes until edges are set. Cool on the baking sheet for a few minutes, then transfer to a wire rack.