In a medium bowl, whisk together 1 ½ cups of all-purpose flour, ⅓ cup cocoa powder, ½ teaspoon baking soda, and a pinch of salt until evenly mixed.

In a large mixing bowl, cream ½ cup softened butter and 1 cup granulated sugar together until light and fluffy, about 2-3 minutes.

Beat in 1 egg and 1 teaspoon vanilla extract until well combined.

Gradually fold in the dry ingredients to form a soft dough, then gently mix in 1 cup of chocolate chips.

Wrap the dough in plastic and refrigerate for 30 minutes.

While the dough chills, prepare the cheesecake filling by combining 8 ounces of softened cream cheese and ½ cup powdered sugar in a separate bowl.

Use a hand mixer to blend until smooth and creamy, about 2 minutes.

Slowly add 2 tablespoons of milk and mix until you achieve a desired consistency.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Begin forming the cookies by scooping tablespoon-sized portions of the chilled dough and flattening them slightly.

Place a teaspoon of cheesecake filling in the center of each flattened dough round, encase the filling by folding the dough around it, rolling it into a ball shape.

Arrange the formed cookies on the prepared baking sheet, leaving enough space between them for spreading.

Bake in the preheated oven for 10-12 minutes.

Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.