Preheat the oven to 350°F. Measure out ½ tablespoon scoops of cookie dough into each cup of a 24 cup mini-muffin pan

Use your thumb and pointer finger to gently work the dough into the muffin cup and build it up each side to the top. Run your finger around the lip of each muffin cup to achieve smooth edge. Bake in the preheated oven for 11-13 minutes until golden brown. Remove from the oven and cool for 2 minutes.

Use the end of a wooden spoon to gently push down in the center of each tassie to create the cup, being careful not to push all the way through and create a hole in the bottom. Allow to cool completely.

When completely cooled use an offset spatula or a butter knife and gently run around the outside edge of the tassie to loosen them from the tin. At this point you can cover the cookie cups on a plate with plastic wrap until ready to serve.

Scoop ice cream and place in the cups of another pan, cover with plastic wrap and store in the freezer for up to 24 hours until ready to assemble.

When ready to assemble place one of the pre-scooped ice cream balls into each of the chocolate chip cookie tassies and top with a sprinkle of shaved milk chocolate.