Method

1. Preheat the oven to 160°C.
2. Divide cookie dough into six 70g balls. Press into lightly greased cookie cup moulds and bake for 35 minutes. Cool for 15 minutes, then place in the freezer to chill for 1 hour or until solid.
3. Unmould the cookie cups, and generously brush the inside with melted chocolate. Chill until chocolate has set.
4. Pour milk into the cookie cups and serve immediately.

NOTE:
You will need cookie cup moulds for this recipe. Find them in specialty kitchen stores or online.