Chocolate chip cookie cup filled with milk

Grease a mug or ramekin with soft butter, into every crevice and edge, so the dough does not stick and releases after cooling.

Cream the soft butter with brown and granulated sugar, about two to three minutes of solid whisking.

Whisk in the egg until incorporated, then add the flour a third at a time, switching to a rubber spatula halfway to fold it in.

Mix in the chocolate chips until the dough forms a sturdy ball; refrigerate about 30 minutes.

With floured hands, press dough over the bottom and up the sides of the mug, between an eighth and a quarter inch thick; even it with a rolling pin or a smaller cup. Too thick bakes unevenly; too thin breaks on release.

Bake at 350 degrees for about 15 to 20 minutes, until golden brown and crispy.

Cool at least 30 minutes.

Brush the inside of the cookie cup with melted dark chocolate, to keep the milk from soaking in and to give the cup structure.

Turn the mug upside down, pull the cookie cup out, and refrigerate at least 20 to 30 minutes so the chocolate sets.

Pour ice-cold milk into the middle and serve.