|
Preheat oven to 350F degrees.
Place cookie dough and crushed grahams (save 2 to 3 tablespoons
of crumbs to sprinkle over cups at end) in a mixing bowl and using
hands, combine crushed grahams with cookie dough until
completely incorporated.
Evenly divide dough into mini muffin tins (I used a medium cookie
scoop to do this and got about 48 cookies)
Bake at 350F degrees for 7 to 9 minutes, until turning a light brown
at edges.
Remove from oven and immediately press centers in using a mini
tart shaper (or a wooden spoon~ although I highly recommend the
tart shaper as it is a small and inexpensive tool that I love and use
all the time!)
|
|
Allow cups to cool for 2-3 minutes and then gently run a small
knife around the edges and pop the cup out of the tin. Allow cup
to completely cool on counter.
Place all cups on a cookie sheet (preferably one with raised edges)
In a small sauce pan, heat up heavy cream until just bubbling at the
edges (20 seconds or so).
Add chocolate chips, cover and allow them to sit for 5 minutes.
Stir melted chips with cream until smooth (turn heat back on if
needed)
Place chocolate sauce in a zip-top bag, clip a corner and pipe
chocolate evenly into each cup.
|
