1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. This step always reminds me of my mom and her magical can of tomatoes!
3. Add in the vanilla extract and milk, mixing until fully combined.
4. Gradually add the flour and salt, stirring until just incorporated. Be careful not to overmix—my dad always said the secret to great food is knowing when to stop.
5. Fold in the mini chocolate chips, and set the dough aside.
6. Melt the 1 cup of chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth.
7. Spoon a small amount of melted chocolate into the bottom of each muffin liner, spreading it slightly up the sides.
8. Place in the freezer for about 10 minutes to set.
9. Once set, add a spoonful of cookie dough on top of the chocolate layer, then cover with more melted chocolate.
10. Return to the freezer for another 15-20 minutes, or until the chocolate has hardened.

And there you have it—a quick and easy dessert that’s sure to impress without any of the stress. It’s the kind of recipe that fits right into a hectic day, offering a moment of sweetness when you need it most.