Add cream cheese, sweetened condensed milk, vanilla, cornstarch, and salt to a bowl.

Mix with a fork until smooth.

Scoop 12 portions (one-tablespoon-sized) onto a Gefen Parchment-lined tray.

Freeze until completely solid, at least four hours or overnight.

In your standing mixer fitted with the paddle attachment, cream butter, granulated sugar, and brown sugar until light and fluffy.

Add eggs one at a time, mixing after each addition.

Add vanilla extract.

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

Gradually add dry ingredients to wet ingredients and mix until just combined.

Fold in chocolate chips.

Chill dough for 30 minutes (or overnight) for easier stuffing.

Preheat oven to 350 degrees Fahrenheit. Line two to three baking sheets with parchment paper.

Divide dough into 12 equal portions. For each cookie, use about heaping 1/2 cup dough total (or about two large scoops).

Flatten the dough in the palm of your hand. Place one frozen cheesecake filling ball in the center. Wrap with remaining dough and seal edges completely. Form gently into tall thick balls.

Place cookies well spaced apart on baking sheets. Sprinkle with flaky sea salt.

Bake for 17 minutes, until edges are set and centers are still slightly soft.

Let cool before taking a bite.