Weelicious

0 Preheat oven to 350 F. Grease a 12 cup standard size muffin tin and set aside.
1 Cream the butter and sugar in a standing mixer (or in a bowl using a hand mixer) for 4-5 minutes until light and fluffy. 
2 Add the eggs one at a time and vanilla extract and mix for 1 minute. 
3 Combine the all purpose flour, baking soda and salt in a bowl and slowly incorporate into the butter and egg mixture. 
4 Mix until combined then fold in the chocolate chips and stir.
5 Scoop the dough into heaping 2 tablespoon portions and form into balls. Place one ball into each muffin cup. Don't flatten as they will spread while they bake.
6 Bake for 13-14 minutes or until the edges begin to turn golden. The center should still be SLIGHTLY under done. Remove from the oven and immediately use a small jar or container to press down on the muffins to form a well. 
7 Run a sharp knife around the edges of the cookie cups (to help release later) and allow to cool completely in the pan.
8 Carefully remove cups from muffin tin. Scoop favorite ice cream into the cups, top with any desired toppings and serve.