Ingredients

The following ingredients have 12 Servings
  • 16 ounces chocolate chip cookie dough ((homemade or a store-bought roll))
  • 1/2 cup unsalted butter ((1 stick) at room temperature)
  • 1/2 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 3 ounces semi-sweet baking chocolate, (melted and cooled)
  • 1 teaspoon pure vanilla extract
  • 2 large pasteurized eggs (at room temperature)
  • Whipped cream (for serving)
  • Chocolate shavings (for serving)

Instruction

  • Place a rack in the center of the oven and preheat oven to 350ºF. Grease a 24-cup mini muffin tin. Divide chocolate chip cookie dough into 24 pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.
  • Bake dough until deep golden brown and set, about 15 minutes. Remove from oven and use the bottom of a shot glass to make an impression in each cup. Let cool in pan for 10 minutes. With a butter knife, gently remove each cookie cup from the tin and transfer to a rack to cool completely.
  • In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, cream the butter until smooth. Gradually beat in the granulated sugar, continuing to combine until the mixture is light-colored and very well blended. Beat in the salt. Once the melted chocolate is completely cooled, beat in the chocolate and vanilla extract. If using a standing mixer, switch to the whisk attachment. Add the eggs, one at a time, beating for a full five minutes on high speed after each addition. (Don’t cheat!)
  • Spoon the French silk pie filling into each of the cooled cookie cups. Refrigerate until set, about 30 minutes. Serve topped with whipped cream and chocolate shavings.