In a medium bowl, stir together flour, baking soda and salt.
2 ¼ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
In a medium bowl or stand mixer, cream together the butter, white sugar and brown sugar. Beat in the eggs one at a time, then stir in the vanilla extract.
1 cup unsalted butter, ¾ cup white sugar, ¾ cup packed brown sugar, 2 large eggs, 2 teaspoons vanilla extract
Gradually stir the flour mixture into the wet mixture until combined.
Slowly, stir in all but ½ cup of the chocolate chips until evenly distributed.
12 ounces chocolate chips
Lightly spray baking pan with cooking spray. Fill each cavity with 2 tablespoons of dough, filling it about halfway. Insert the center mold.
Place pan on a cookie sheet. Bake for 9 to 11 minutes in preheated oven or until golden brown. Allow cookie cups to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, melt the remaining chocolate chips in the microwave on half-power in 30 second bursts until melted, stirring in between.
12 ounces chocolate chips
Use a metal spatula or knife to spread the chocolate inside each cookie's cavity in a thin layer. Make sure to cover the entire inside of the cookie shots.
Place shots in the fridge for 30 minutes to set the chocolate.
Cookie Shooters
In a cocktail shaker filled with ice, combine equal parts Irish cream liqueur and coffee liqueur (about ½ ounce of each, per shot glass).
½ ounce Irish cream liqueur, ½ ounce coffee liqueur
Shake well, and pour into each shot glass. Enjoy immediately!
Notes
For a non-alcoholic version, use chocolate milk or your favorite type of milk in lieu of alcohol! Still just as delicious.