Pre-heat the oven to 180ºC/350°F and grease two 12-hole muffin pans well.
In the bowl combine all the dry ingredients and whisk together.
Add the eggs, melted butter, vanilla and chocolate chips and mix in.
Using an ice cream scoop or a quarter cup measuring cup, scoop dough and place into the muffin pans. The dough should only fill each cup half-three quarter of the way. You should get at least 15 cookie cups from this amount of dough.
Place the cookie dough in the fridge for 20 minutes.
Place the muffin pans into the oven and allow to bake for 15-20 minutes until golden brown but still soft in the middle.
Remove from the oven and allow to cool for at least 20 minutes before transferring to a cooling rack to cool completely.
When the cookie cups are cool, they can be stored in an airtight container for up to 7 days (if they last that long).
Serve topped with a scoop of ice cream drizzled with chocolate sauce.