Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, beat the softened butter with the granulated sugar and packed brown sugar until the mixture is light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Fold in the chocolate chips until they are evenly distributed.

In a small bowl, mix the cream cheese, powdered sugar, and vanilla until smooth and creamy.

Scoop about 2 tablespoons of cookie dough and flatten it into a disc.

Spoon 1 teaspoon of the cream cheese mixture into the center, then wrap the dough around it, sealing completely.

Place the stuffed dough balls on the prepared baking sheets, about 2 inches apart.

Bake for 12–15 minutes, until the edges are golden brown and the centers look set but still soft.

Let the cookies cool on the baking sheet for 5 minutes, then move to a wire rack to cool completely.