Directions

• Prepare the chocolate ganache. In a microwave safe bowl warm the heavy cream to a boil. Add the chocolate and let stand for a few minutes. With a whisk, start from the center of the bowl and mix until the chocolate is completely melted and the ganache is smooth. Cover with plastic wrap and let it cool before using.
• Preheat the oven to 350°F. Abundantly grease a 12-cup muffin pan with oil spray.
• Combine the flour, salt, baking soda, and baking powder in a small bowl. Set aside.
• Cream together the butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment. Add the egg and vanilla and mix until well blended.
• Add the flour mixture and mix until just combined. Pour the remaining chocolate chips into the bowl and mix until they’re evenly distributed.
• Place 2 Tbsp of the cookie dough into the bottom of each prepared muffin cup. Press down on the cookie dough to flatten it, creating a small well in the middle.
• Place 1 Tbsp of the ganache over each flattened dollop of cookie dough. Refrigerate the cups for 10 minutes. Scoop 2 more Tbsp of the cookie dough on top of each of the refrigerated cups and press around the edges to seal the ganache in the middle.
• Bake on the bottom rack of the oven for 23–25 minutes, until golden brown.
• Remove the cookies from the oven and run a knife around the edges of each cup to loosen them from the pan. Be careful not to break them.
• Let cool for 15 minutes, and then carefully remove the cookie cups by inverting the muffin pan onto a cookie sheet – they can easily split.