I had to use this photo from the Kraft website because mine looked like...well, not appetizing. And these really do have an amazing molten center and are very easy to make. Most of the ones I made did not have the perfect cookie top like the above picture because I'm not sure how to prevent some of the chocolate batter from oozing underneath the cookie during baking, but they are still delicious!
4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup (1 stick) butter
2 whole eggs
2 egg yolks
1 cup powdered sugar
1/3 cup flour
12 CHIPS AHOY! Cookies
1/2 cup thawed COOL WHIP Whipped Topping
HEAT oven to 425°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Beat whole eggs, yolks, sugar and flour with whisk until blended. Gradually beat into chocolate mixture.
LINE 12 (2-1/2-inch) muffin cups with paper liners; spray with cooking spray. Place 1 cookie, upside-down, on bottom of each cup; cover with batter.
BAKE 8 min. or until cakes are firm around edges but still soft in centers. Let stand 1 min. Carefully remove cakes from pan. Invert into dessert dishes; remove paper liners. Serve with whipped topping.