Preheat the Oven:

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

Prepare the Dry Ingredients:

In a bowl, whisk together flour, baking soda, salt, and instant coffee powder. Set aside.

Cream the Butter and Sugar:

In a separate bowl, cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes.

Add Wet Ingredients:

Mix in the egg and vanilla extract, ensuring the mixture is smooth and well combined.

Combine Wet and Dry Ingredients:

Gradually add the dry mixture to the wet mixture, stirring until fully combined. Then, fold in the dark chocolate chips. Chill the dough for 30 minutes in the refrigerator.

Prepare the Cheesecake Filling:

While the dough is chilling, prepare the cream cheese filling by mixing the softened cream cheese, powdered sugar, and milk until smooth.

Shape the Cookies:

Once the dough has chilled, roll it into 1-inch balls. Flatten each ball slightly and spoon a small dollop of the cream cheese mixture into the center. Fold the dough over to cover the filling, then roll the dough back into a ball.

Bake the Cookies:

Place the cookie dough balls on the prepared baking sheet and bake for 12-15 minutes, or until the cookies are golden brown around the edges.

Cool and Glaze:

Allow the cookies to cool completely. While they are cooling, whisk together the brewed coffee and powdered sugar to create a smooth glaze. Drizzle the glaze over the cooled cookies for an extra coffee flavor boost.