1/2 cup butter or margarine
2 whole eggs
2 egg yolks
1 cup powdered sugar
1/3 cup flour
12 Chips Ahoy! Cookies
1/2 cup thawed Cool Whip
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Beat whole eggs, yolks, sugar, and flour with whisk until well blended. Gradually beat into chocolate mixture. Line 12 muffin pan cups with paper liners; spray with cooking spray. Place 1 cookie, upside-down, on bottom of each cup; cover with batter. Bake at 425 degrees for 8 minutes or until cakes are firm around edges but still soft in centers. Cool in pan 1 minute. Carefully remove cakes from pan. Invert into dessert dishes; remove paper liners. Serve topped with Cool Whip. (Batter can be made ahead and stored in refrigerator until ready to use!)
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Beat whole eggs, yolks, sugar, and flour with whisk until well blended. Gradually beat into chocolate mixture. Line 12 muffin pan cups with paper liners; spray with cooking spray. Place 1 cookie, upside-down, on bottom of each cup; cover with batter. Bake at 425 degrees for 8 minutes or until cakes are firm around edges but still soft in centers. Cool in pan 1 minute. Carefully remove cakes from pan. Invert into dessert dishes; remove paper liners. Serve topped with Cool Whip. (Batter can be made ahead and stored in refrigerator until ready to use!)
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