*Chocolate Chip Cookie Cups*
Makes about 24 huge cookies

Double the pleasure.  Double chocolate chip cookies, filled with a milk chocolate centre.  Decadently scrummilicious!

220g of butter, at room temperature
201g of soft light brown sugar (1 cup packed)
191g of granulated sugar (1 cup)
2 large free range eggs
1 TBS pure vanilla
500g of plain flour (3 1/2 cups)
1 tsp fine seasalt
1 tsp bicarbonate of soda
10 ounces of pure chocolate chips, semi sweet (1 1/2 cups)
To fill:
4 ounces milk chocolate chips (1/2 cup), melted

Preheat the oven to 180*C/350*F/ gas mark 4.  Lightly grease two medium size nonstick muffin tins with nonstick cooking spray.  Set aside.

Cream together the butter and both sugars until light and fluffy.  Beat in the eggs, one at a time.  Stir in the vanilla, salt and soda.  Stir in the flour until well mixed.  Stir in the semi sweet chocolate chips.

Using about 1 dessertspoon measure for each roll the dough into balls.  Flatten half of them and place into the prepared muffin tins.  Top each with about 1 tsp of the melted milk chocolate chips, taking care to keep it in the middle.  Take another ball of dough, flatten it and place it over the melted chocolate and press around the edges lightly to seal the chocolate in.  Repeat until all the dough has been used. 

Bake in the preheated oven for 15 to 20 minutes, rotating the muffin tins halfway through the baking time.  They should be lightly browned on the edges and set.  Immediately upon removal from the oven run a sharp knife around the edges to loosen.  Allow to cool completely in the muffin tins before popping out.  Store in an airtight container.

Note:  To serve as a dessert cup, lightly reheat the number of cookies you want  in the microwave for a few seconds.  Place each on a plate.  Top with a scoop of vanilla bean ice cream and drizzle with some chocolate syrup.  If you have homemade so much the better!!