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Prepare the Cheesecake Filling: In a mixing bowl, beat the cream cheese and 2 tablespoons of granulated sugar until smooth. Scoop out small amounts, roughly a teaspoon each, and gently roll them into balls. Transfer the dough balls to a prepared tray and freeze until firm—around 20 to 30 minutes.
Make the Cookie Dough: Beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, mix the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing gently as you go. Fold in the chocolate chips evenly.
Assemble and Bake: Scoop a heaping tablespoon of dough and flatten it in your hand. Set a frozen cheesecake ball in the center, then fully encase it with the dough. Seal edges and roll into a ball. Place on a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–14 minutes until the edges are golden. Allow the cookies to cool for 10 minutes before moving them to a wire rack.