Preheat the oven to 350 degrees.

In a stand mixer fitted with the paddle attachment, beat the softened cream cheese. Add in the powdered sugar and beat until creamy, then place the cream cheese mixture into the freezer.

Prepare your baking sheets by lining them with parchment paper, set aside.

Using your stand mixer, again with the paddle attachment beat together the butter, brown sugar, and granulated sugar until combined.

Next, beat in the vanilla and eggs.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this into the butter mixture, making sure not to over-mix the dough.

Then stir in the chocolate chips.

Place the cookie dough into the refrigerator to chill for at least an hour.

Once the cookie dough has chilled, make cookie dough balls using about 2 Tablespoons of cookie dough, rolling them into your hand to shape. Remove the cream cheese mixture from the freezer.

Flatten each cookie dough ball and place about 2 teaspoons of the cream cheese mixture onto each cookie dough rounds. Gently wrap the cookie dough around the cream cheese mixture, trying to seal the cream cheese inside the cookie dough.

Then, flip them over so the seam is on the bottom. Place the cookies onto the baking sheet about 2 inches apart.

Bake the cookies for 10-12 minutes or until the edges are turning slightly golden brown.

Remove from the oven and allow the cookies to rest on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.