You will need
1 x 390 g Ina Paarman’s Choc Chip Cookie Mix
125 g butter at room temperature
1 extra large egg, at room temperature
mini paper cups, dark brown colour
90 g dark chocolate
The paper cups keep a nice shape if baked in mini muffin tins. The ones used for chocolates are the right size.
Adjust the oven rack to one slot above middle shelf. Preheat oven to 180°C and line mini muffin tins with mini paper cups. Mix cookies according to package instructions.
Spoon out teaspoonfuls of cookie mixture, roll into small balls and place into the paper cups. Bake for 10 – 12 minutes until golden. Allow to cool.
Melt chocolate and pipe over biscuits using a small plastic bag with a tiny hole cut into one corner. Store in an airtight container.