In a small mixing bowl, utilize a handheld mixer set at medium-high speed to beat the cream cheese for 30 seconds, ensuring it becomes smooth.

Adjust the mixer speed to medium-low and incorporate the powdered sugar and strawberry extract. Subsequently, raise the speed to medium-high and continue beating for an additional 30 seconds to ensure a smooth consistency.

Arrange a small baking sheet with parchment paper.

Using a precise measure of approximately 1½ teaspoons per scoop, distribute 24 portions of the cream cheese mixture onto the prepared sheet, ensuring an equal spacing of 2 inches between each portion. Flatten each dollop into rounded disks. Place the sheet in the freezer to set the filling while preparing the cookie dough.

In a medium-sized mixing bowl, combine the flour, baking soda, and baking powder. Set aside.

Utilizing a stand mixer or a medium-sized mixing bowl and a handheld mixer set at medium-high speed, beat the butter for approximately 1 to 1½ minutes until it attains a smooth consistency.

Incorporate both the granulated and brown sugars and continue mixing for 1 minute, aiming for a light and fluffy texture.

Introduce the vanilla extract and the strawberry extract, mixing until they are integrated.

Incorporate the eggs sequentially, ensuring thorough mixing after the addition of each egg.

Reduce the mixer speed to low and incrementally introduce the flour mixture, adding 1 cup at a time, and mixing just until combined.

To prevent sedimentation of strawberries in the batter, coat the chopped strawberries with the tablespoon of flour.

Incorporate the flour-coated strawberries into the cookie batter, either by folding manually or using a stand mixer at its lowest speed setting. Once combined, cover the dough securely and refrigerate for 30 minutes.

Preheat the oven to 375°F and line two baking sheets with parchment paper.

Using a large cookie scoop, create 24 portions of cookie dough and place them on the prepared baking sheets, ensuring 2 inches of spacing between each. This should result in 12 cookies per sheet.

Retrieve the frozen cream cheese disks from the freezer.

Center a cream cheese disk atop each cookie dough portion.

Encase each cream cheese disk within the cookie dough by shaping the dough around it. Ensure each disk is fully enclosed by the dough. Bake the cookies for a duration of 12-14 minutes or until the edges attain a golden brown hue. Allow the cookies to remain on the sheet for an additional 10-12 minutes, then transfer to a cooling rack for complete cooling.