1-First: preheat your oven to 350°F (175°C) and grease two muffin tins to avoid any sticking drama. In one bowl, combine the flour, baking soda, and salt to get your dry ingredients mixed. In another bowl, beat the butter and sugars together until they’re pale and fluffy this is where the magic begins!

2-Next: add the eggs one at a time, followed by the vanilla extract, to make the batter smooth and cohesive. Now, mix in the flour mixture gradually, then fold in the chocolate chips for that gooey goodness. Scoop the dough into the muffin tins using a 3-tablespoon scoop, and bake for about 15 minutes until lightly browned and mostly set. For the filling, whip the cold heavy whipping cream to stiff peaks trust me, using a chilled bowl makes all the difference! In a separate bowl, beat the cream cheese with sugar until smooth, add the vanilla extract, and fold it into the whipped cream.

3-Once baked, press down the center of each cookie to create a well, cool in the pans for 10 minutes, then transfer to a wire rack. Pipe the mousse into the cooled cookie cups, drizzle with chocolate sauce if you like, and refrigerate for about 2 hours until set.