These delightful cookie cups are filled with a luscious chocolate ganache, making them a perfect treat for any occasion.
Preheat your oven to 350°F (175°C) and lightly grease a muffin tin.
Ensure the muffin tin is evenly greased to prevent sticking.
Divide the cookie dough into 24 equal portions and press each portion into the muffin tin cups to form a cup shape.
Use your fingers or the back of a spoon to shape the dough evenly.
Bake the cookie cups for 10 minutes, then remove from the oven and use a measuring spoon to press down the centers to reinforce the cup shape.
Work quickly while the cookie cups are still warm and pliable.
Return the cookie cups to the oven and bake for an additional 2-3 minutes until golden brown. Let them cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Allow the cookie cups to cool completely before filling to maintain their shape.
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a bowl.
Avoid boiling the cream to prevent it from curdling.
Stir the cream and chocolate together until smooth and glossy. Let the ganache cool slightly.
If the chocolate doesn't melt completely, microwave the mixture in short bursts, stirring in between.
Spoon the ganache into the cooled cookie cups, filling each one generously.
Use a piping bag for a neater presentation.
Allow the ganache to set at room temperature or in the refrigerator before serving.
Refrigerating the cookie cups will speed up the setting process.
Serve the cookie cups on a platter and enjoy!
Garnish with a sprinkle of powdered sugar or a dollop of whipped cream for an elegant touch.
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