Preparation

1. Preheat the oven to 180°. Grease the baking cups.
2. In a large bowl, cream together the softened butter, brown and granulated sugars. Add the egg yolk and vanilla extract. Mix until well-combined.
3. Gradually add the flour & salt and mix well. Then add the mini chocolate chips and mix together until evenly distributed. The dough should be a little crumbly at this point.
4. Form the cookie cups inside the moulds into the walls of the cookie cups. Chill for 30 minutes in the refrigerator or 20 minutes in the freezer before baking.
5. Bake for about 20 minutes or until the cookies start to brown. Remove from the oven and let cookies cool down completely.
6. Melt the dark chocolate in a small pot and pour chocolate around the inner wall of each cookie cup to make sure all surfaces are coated. Let it set for a minute.
7. Chill the cookie cups until the chocolate sets.
8. Pour Magnolia Fresh Milk into the cookie cups.