Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.

Whisk together the flour, baking soda, and salt in a medium bowl; set aside.

In a separate large bowl, beat the softened butter with brown sugar and granulated sugar until creamy and smooth.

Add vanilla extract and the egg; mix until combined.

Gradually fold the flour mixture into the wet mixture. Stir in the chocolate chips. The dough should be soft but scoopable.

In another bowl, beat the softened cream cheese with the powdered sugar until silky and lump-free.

Scoop about 2 tablespoons of cookie dough and flatten it in your palm. Place a teaspoon of the cream cheese mixture in the center.

Wrap the cookie dough around the filling, pinch to seal, and roll gently into a ball. Make sure the cheese is fully enclosed.

Place the dough balls on the prepared baking sheet, leaving space between them for spreading.

Bake for 10–12 minutes, until edges are set and tops are lightly golden. The centers should look slightly soft.

Let the cookies cool on the pan for 5 minutes, then transfer to a rack to cool completely.