In a mixing bowl, combine cream cheese and powdered sugar, beating until smooth. Scoop out dollops of the filling and freeze for 45–60 minutes.

Preheat your oven to 350°F (175°C). Cream together butter, light brown sugar, granulated sugar, egg, and vanilla until fluffy.

Add flour, cocoa powder, baking soda, and salt to the creamed mixture. Mix until just combined.

Fold in chocolate chips, ensuring even distribution in the dough.

Take two tablespoons of dough, flatten, place a cheesecake filling dollop in the center, and wrap dough around it to form a ball.

Arrange filled dough balls on a baking sheet and bake for 9–12 minutes, until set but soft in the center.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.