- Combine dry ingredients: Whisk the flour, baking soda, and salt in a separate bowl. Add to the wet mixture gradually, mixing just until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Fold in chips: Stir in the chocolate chips until evenly distributed. The dough should be thick, soft, and scoopable.
- Fill & seal: Scoop about 1 tablespoon of dough into your palm and flatten slightly. Add 1 teaspoon of the chilled cheesecake filling to the center. Cover with another small portion of dough and pinch the seams closed, rolling gently to seal and keep the filling centered. Place on prepared sheets, leaving space for spreading.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden and the tops look set but still soft in the center. They may appear slightly underbaked—that’s perfect for a soft, creamy interior.
Tips
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