Chocolate Filled Cookie Cups
Recipe: https://recipestripper.com/recipes/12a103ee-b46a-430f-8f98-008c9619d835
Original source: https://sugarspunrun.com/chocolate-filled-chocolate-chip-cookie-cups/
Recipe image: https://sugarspunrun.com/wp-content/uploads/2017/04/chocolate-chip-cookie-cups-HERO.jpg

Chocolate chip cookies made into mini cups and filled with a rich chocolate ganache
Yield: 36
Prep time: PT40M
Cook time: PT18M
Total time: PT58M

Ingredients
- 1 cup butter melted and then cooled for at least 5 minutes (melted and then cooled for at least 5 minutes -- (226g))
- 1 cup light brown sugar tightly packed ((200g))
- ¾ cup sugar ((150g))
- 2  eggs + 1 egg yolk (room temperature preferred)
- 1 ½ teaspoon vanilla extract
- 2 ½ cups all purpose flour ((285g))
- 2 teaspoons cornstarch
- 1 teaspoon salt
- ½ teaspoon baking powder
- ¾ cup mini choc chips ((125g))
- 2 cups semisweet chocolate chips ((340g))
- ½ cup heavy cream ((120ml))
- 2 Tablespoons butter
- 1 ½ teaspoon vanilla extract
- 1 teaspoon bourbon (optional)
- ¼ teaspoon salt
- flaky sea salt (for sprinkling - optional)

Instructions
1. Preheat oven to 350F (175C) and prepare two 24-cavity mini muffin tins by spraying with baking spray or lightly greasing and flouring.
2. Combine melted (cooled) butter and sugars in a large bowl, stir well.
3. Add eggs, and egg yolk one at a time, stirring well after each addition.
4. Stir in vanilla extract.
5. In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, and salt.
6. Gradually stir dry ingredients into wet until completely combined.  Stir in chocolate chips.
7. Use a 1 ½ Tbsp-sized cookie scoop to drop batter into prepared muffin tin wells.
8. Bake on 350F (175C) for 18 minutes or edges are just beginning to turn golden brown.
9. Allow cookie cups to cool for 5 minutes, and then use a rounded teaspoon to press into the center of each brownie bite and create a well (press a little more than halfway into each cookie).
10. Allow brownie bites to cool another 10-15 minutes in the muffin tins, and then gently remove to cooling rack to cool completely.  Prepare your ganache.
11. [Ganache] Combine chocolate chips, heavy cream, and butter in a small saucepan over medium-heat.
12. [Ganache] Stir frequently until chocolate is completely melted and mixture is smooth.
13. [Ganache] Remove from heat and stir in vanilla extract, bourbon (if using), and salt. Stir well.
14. [Ganache] Allow mixture to cool slightly at room temperature, about 10 minutes.
15. [Ganache] Use a small spoon to pour ganache into the indent of each brownie.
16. [Ganache] Allow ganache to firm up before eating (about 1-2 hours -- or you can enjoy them warm, it'll just be a bit messier).