Beat together cream cheese, powdered sugar, and vanilla extract in a mixing bowl until smooth and creamy. Scoop out teaspoon-sized portions onto a parchment-lined baking sheet, then freeze for at least 30 minutes until firm.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy and light in color. Add eggs one at a time, then mix in the vanilla extract.

Whisk together the flour, baking soda, and salt in another bowl. Gradually mix these dry ingredients into the wet mixture until fully combined. Fold in the chocolate chunks and mini chocolate chips.

Scoop about 2 tablespoons of cookie dough, flatten it slightly, and place a frozen cheesecake dollop in the center. Cover with another tablespoon of dough, sealing the edges carefully.

Arrange the formed cookies on the lined baking sheet, leaving at least 2 inches of space between each cookie. Bake for 12–15 minutes until golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.