Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.

In your stand mixer bowl with the paddle attachment, mix the cream cheese and powdered sugar on medium speed for 1-2 minutes until smooth. Scrape the sides as needed. Transfer this mixture to a smaller bowl and refrigerate it while you make the cookie dough.

Using the same mixing bowl, cream together the butter, brown sugar, and granulated sugar on medium speed for 2 minutes. Add the egg, egg yolk, vanilla, baking soda, and salt. Mix for 1 minute until combined, scraping the sides as needed.

Turn the mixer to low and add the flour. Mix until just combined. Stir in the chocolate chips until evenly distributed.

Scoop out the dough using a medium (2-tablespoon) cookie scoop. Flatten each scoop into a circle. Place 2 teaspoons of the chilled cream cheese mixture in the center of each flattened dough piece. Wrap the dough around the cream cheese to form a ball, ensuring the cream cheese is sealed inside.

Place the dough balls on the baking sheet, spaced 2 inches apart. Bake for 9 minutes, or until the edges are golden brown and the tops are just set.

Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.