Preheat the oven to 180°C (fan).
In a large mixing bowl, cream together the butter and sugar by smoothing them against the side of the bowl with the back of a wooden spoon, then add the egg, followed by the flour, bicarbonate of soda and salt. Mix in the chocolate chips and bring together to form a dough.
Divide the dough evenly into 12 portions (approx 60g), roll into balls and place into each muffin tin cavity. Push each one down gently to flatten then place in the oven for 18-20 minutes until risen and golden. They will still be soft and a little sunken in the centre, this is how you want them to be.
Whilst hot and still in the muffin tray, use the back of a spoon to make the wells in the centres of the cookie cups a little deeper being careful not to break them.
Spoon a tablespoon of Bonne Maman Hazelnut Chocolate spread into the centre of each cookie cup and leave to soften for a few minutes.
Gently remove the cookie cups from the muffin tin and serve warm as they are or with a scoop of ice cream on top.