4 oz baking milk chocolate
1/2 c. butter
2 whole eggs
2 egg yolks
1 cup powdered sugar
1/3 cup flour
12 Chips Ahoy cookies
Preheat oven to 425°. Melt chocolate and butter until smooth, remove from heat. Beat whole eggs, yolks, sugar, and flour until well blended. Gradually stir in chocolate mixture. Line muffin pan with cupcake liners and place one cookie face down in the bottom. Spoon batter on top of cookies. Bake for 7-8 minutes; it should be firm around the edges but still soft in the middle. Remove and rest in pan for 2 minutes. Carefully remove from pan, peel off the liner and invert onto plate. Serve with whipped cream.
Presented by Michael, Glass Bazaar
8/16/2018
