Preheat oven to 350F. Spray mini muffin pan with nonstick spray. Set aside.
In a small bowl, combine dry ingredients (flour, baking soda, and salt). Set aside.
In the bowl of a stand mixer, combined butter, sugar, and brown sugar. Beat until light and fluffy.
Add egg and vanilla. Mix to combine.
Add dry ingredient and mix until nearly combined. Add chocolate chips, then mix to combine.
Using a medium cookie scoop (see note), portion the cookie dough between the 24 mini muffin cavities. Bake until lightly browned, 8-10 minutes.
Immediately upon removing from the oven, use a small shot glass, end of a small rolling pin, etc. to press a cavity into the center of each cookie, thus making it a cookie cup. Allow the cookie cups to cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
For Mousse:
In the bowl of a stand mixer, whip cream to stiff peaks. Set aside.
In another bowl, combine cream cheese with sugar. Mix until smooth. Add vanilla and mix to combine.
Fold whipped cream into cream cheese mixture in three additions, being careful to ensure you don't deflate the cream as you incorporate it.
Pipe or spoon cheesecake mousse into the cookie cups.Enjoy!
Notes
Note on cookie scoop: I use a medium cookie scoop (like this one [here]) to portion out the cookie dough. This helps me to keep them more uniform in size and to keep my hands clean. If you're using a spoon, you'll want about 1.5 tablespoons of dough for each cookie cup.