1-First, prepare the cheesecake filling by mixing the 8 oz (226 g) brick-style cream cheese, ¾ cup (95 g) powdered sugar, and ½ teaspoon (5 ml) vanilla extract until smooth. Scoop the mixture into tablespoon-sized portions onto a tray lined with wax paper and freeze them to make them easier to handle later.

2-Next, for the cookie dough, beat the 1 cup (226 g) unsalted butter and sugars until creamy, then add the 2 large eggs and 1 teaspoon (5 ml) vanilla extract. In a separate bowl, whisk together the 3 cups (380 g) all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt. Gradually mix the dry ingredients into the wet mixture, then stir in the 1 cup (170 g) semisweet chocolate chips and ⅓ cup (60 g) mini chocolate chips.

3-Now, form the dough into 3-tablespoon balls and create a thumbprint crater in each one. Remove the frozen cheesecake filling from the freezer and press a scoop into each crater. Fully enclose the filling with the dough, sealing any cracks, and then freeze the stuffed cookie balls for 15 minutes to help them hold their shape.

4-Preheat the oven to 375°F (190°C). Place the cookies on a baking sheet lined with parchment paper, spacing them about 2.5 inches apart. Bake for 12-13 minutes, or until the edges are golden brown, and allow the cookies to cool completely on the baking sheet before serving for the best texture.