Preparation Steps

• Make the cheesecake center: in a medium bowl, beat the softened cream cheese and powdered sugar with a hand mixer (or whisk vigorously) until silky and lump-free. Stir in the lemon zest. Transfer the mixture to a small bowl, cover, and chill in the refrigerator while you prepare the dough so it firms up — about 15 minutes.
• Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
• In a large bowl, cream the room-temperature butter with the brown sugar and granulated sugar until smooth and slightly fluffy (2–3 minutes) using a hand mixer or stand mixer fitted with the paddle. Scrape down the bowl.
• Add the whole egg, egg yolk and vanilla to the butter mixture and beat until combined. Stir in the baking soda and salt until evenly distributed.
• Lower the mixer speed or fold in the flour by hand with a sturdy spatula until just incorporated — do not overmix. Fold in the chocolate chips so they are evenly dispersed through the dough.
• Portion the cookie dough into 24 equal pieces (about 1 1/4 tablespoons per piece). Roll each piece into a ball and place on the prepared sheet. Flatten each ball into a 2-inch disk in your palm.
• Scoop about 1 teaspoon of the chilled cheesecake filling onto the center of each flattened dough disk. Wrap the dough up around the filling and pinch to seal, rolling gently to form a smooth ball so the filling is completely enclosed.
• Arrange the filled cookie balls 2 inches apart on the baking sheets. For a slightly neater shape, chill the assembled cookies on the tray in the refrigerator for 8–10 minutes before baking.
• Bake one sheet at a time in the preheated oven for 11–12 minutes, or until cookie edges are golden and the tops look set but still soft. Rotate the pan halfway through for even browning.
• Remove from oven and let cookies rest on the baking sheet for 3–4 minutes to finish setting, then transfer to a cooling rack to cool completely so the cheesecake center firms up.