Chocolate chip cookie cups filled with a rich, smooth, chocolate filling topped with a sprinkle of salt and chocolate chips...dessert heaven? Perhaps.

Happy Wednesday! I hope everyone had a nice Memorial Day weekend. Did you all see my moving announcement in my mac and cheese post a few days ago? Oh my, we are in the thick of the moving process at this point! If I'm not tripping on Caleb's toys I am falling over all the boxes scattered throughout the house. The big move is just around the corner though so we are getting very excited and anxious to settle into our new place. I'm having dreams about all the baking and cooking I can do in my new kitchen! I will definitely share pictures on Instagram!

All of my packing last week was fueled by these luscious cookie cups. The recipe starts with my classic chocolate chip cookie dough. While I strongly recommend refrigerating the dough when making cookies, we are going to skip that step for the cookie cups - yay! The raw dough will get scooped into a muffin pan and baked. Once cooked, you are going to lightly press down with a spoon in the center of each cookie to create a "cup". Then comes the dreamy filling. Guess what? It's incredibly easy. Sweetened condensed milk, cocoa powder and egg yolks get whisked together with some vanilla and salt to form a thick, pudding like mixture. It will get spooned into the cups, baked and refrigerated to set. I recommend storing these guys in the fridge - don't worry the filling won't harden!

Fudge Filled Cookie Cups

Chocolate chip cookie cups filled with a rich, smooth, chocolate filling topped with a sprinkle of salt and chocolate chips

Makes: 24 Cups

Ingredients:

1 1/2 cups (187.5 grams) all purpose flour
1 3/4 teaspoon salt, separated
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (113 grams) unsalted butter, cubed (not softened)
1/3 cup (67 grams) granulated sugar
2/3 cup (133 grams) dark brown sugar
1 large egg
3 teaspoons vanilla extract, separated
1 cup mini chocolate chips, separated
14 ounce can sweetened condensed milk
3 egg yolks
1/3 cup (39 grams) unsweetened cocoa powder
Sea salt, for topping (optional)

Instructions:

Preheat the oven to 350 degrees and line a muffin tin with paper cupcake liners
In a large bowl combine the flour, 3/4 teaspoon salt, baking powder and baking soda. Set aside
In a large bowl attached to a stand mixer, add the cold butter cubes, brown sugar and white sugar
Mix on low speed until it starts to combine (so it won't fly everywhere when you turn the speed up), approximately 30 seconds
Once combined, raise the speed to medium high and cream for approximately 4 minutes
Scrape the bowl and add the egg and 2 teaspoons vanilla
Beat on medium speed until incorporated (about a minute)
Gradually add the flour mixture, being sure not to over mix
Stir in 3/4 cup chocolate chips
Scoop the dough into 1 1/2 tablespoon sized balls (or use a scoop) and place in the center of each muffin tin
Bake for approximately 10 minutes. It should be not quite done in the middle - it will bake again with the filling. Take out of the oven and lightly press on the center of each cookie with a spoon to form a "cup"
To make the filling, whisk together the sweetened condensed milk, cocoa powder, egg yolks, 1 teaspoon vanilla, and 1/4 teaspoon salt
Spoon the filling into the indentation of the cups
Bake for 10 - 12 minutes. Cool in the pan for 5 minutes then transfer the cups to a cooling rack and carefully remove the paper cupcake liners
Allow the cookie cups to cool for approximately 30 minutes then sprinkle the remaining chocolate chips on top with a pinch of salt
Transfer to the refrigerator to set. The filling should set in 2 - 3 hours
Store in the refrigerator