Preheat oven to 350 F. Grease a 12 cup standard size muffin tin and set aside.

Cream the butter and sugar in a standing mixer (or in a bowl using a hand mixer) for 4-5 minutes until light and fluffy.

Add the eggs one at a time and vanilla extract and mix for 1 minute.

Combine the all purpose flour, baking soda and salt in a bowl and slowly incorporate into the butter and egg mixture.

Mix until combined then fold in the chocolate chips and stir.

Scoop the dough into heaping 2 tablespoon portions and form into balls. Place one ball into each muffin cup. Don't flatten as they will spread while they bake.

Bake for 13-14 minutes or until the edges begin to turn golden. The center should still be SLIGHTLY under done. Remove from the oven and immediately use a small jar or container to press down on the muffins to form a well.

Run a sharp knife around the edges of the cookie cups (to help release later) and allow to cool completely in the pan.

Carefully remove cups from muffin tin. Scoop favorite ice cream into the cups, top with any desired toppings and serve.