| 1. |
Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. |
| 2. |
In the bowl of your stand mixer fitted with the paddle attachment combine the cream cheese and powdered sugar, mixing on medium speed for 1-2 minutes until smooth, scraping the sides of the bowl as necessary. Transfer the cream cheese mixture into a smaller bowl, and place in the refrigerator while you prepare your cookie dough. |
| 3. |
Using the same mixing bowl and paddle attachment mix the butter, brown sugar, and granulated sugar together on medium speed for 2 minutes. Add in the egg, the egg yolk, vanilla, baking soda, and salt, mixing for 1 minute until combined, scraping the sides of the bowl as necessary. |
| 4. |
Turn the mixer to low and add in the flour, mixing until just combined. Stir in the chocolate chips until evenly incorporated. |
| 5. |
Using a medium (2- tablespoon) cookie scoop, portion out the dough. Flatten each dough ball into a flat circle. Scoop 2- teaspoons of the cold cream cheese mixture out and place each scoop in the center of the flattened dough. Form the dough into a ball around the cream cheese, making sure it’s sealed inside. |
| 6. |
Place the cookie dough balls onto the baking sheet 2- inches apart and bake for 9 minutes, or until the edges are golden brown and the tops are just set. |
| 7. |
Remove from the oven and allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. |
