Ingredients:
For the Chocolate Chip Cookie Cups:
– 2 1/4 cups all-purpose flour
– 1/2 tsp baking soda
– 1 tsp sea salt
– 1 cup unsalted butter, at room temperature
– 1/2 cup granulated sugar
– 1 cup packed light brown sugar
– 2 large eggs, at room temperature
– 2 tsp vanilla extract
– 1 1/2 cups mini semi-sweet chocolate chips
For the Cheesecake Mousse Filling:
– 1 cup cold heavy whipping cream
– 8 oz softened cream cheese
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– Optional: chocolate sauce
Instructions:
For the Chocolate Chip Cookie Cups:
1. Preheat your oven to 350°F and spray two regular-sized muffin tins with cooking spray.
2. Whisk together the flour, baking soda, and salt in a bowl, then set it aside.
3. In a mixing bowl, beat the butter and sugars until pale and fluffy (approximately 2-3 minutes). Reduce the speed and add the eggs (one at a time) along with the vanilla. Beat until well combined.
4. Gradually add the flour mixture and mix until just combined. Gently fold in the mini chocolate chips.
5. Use a large cookie scoop (approximately 3 tablespoons) to place the dough into the muffin tins.
6. Bake for about 15 minutes or until lightly browned and mostly set (not completely).
7. Remove from the oven and immediately use a small jar or container to press firmly into the center of each cup to create a well. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Cheesecake Mousse Filling:
1. Whip the heavy cream until stiff peaks form (ideally using a cold whisk and bowl).
2. In a separate bowl, beat the cream cheese and sugar until smooth. Add the vanilla and continue beating until smooth.
3. Gently fold the cream cheese mixture into the whipped cream. Pipe or spoon the mixture into the cooled cookie cups.
4. Optionally, top with chocolate sauce and swirl with a toothpick for decoration.
5. Refrigerate until the filling is set, approximately 2 hours.
6. Serve the Chocolate Chip Cookie Cups cold and consume within 2-3 days. They can also be frozen for up to 4 weeks.