Fit the end of a piping bag with a Wilton #3 piping tip. Place over a cup and set aside. Line two baking trays with baking paper. Set aside.
Add the dark chocolate to a microwave safe bowl. Microwave for 20seconds at a time, mixing each time until completely smooth. Pour into the piping bag.
Pipe mini chocolate chips on both trays and set aside in the fridge to chill.
Cookies
Add the butter and both sugars into a large mixing bowl and use an electric hand mixer on medium speed to mix until pale and creamy. Add the egg and vanilla extract and mix in.
Add half the flour and all of the bicarb soda and salt and use a spatula to mix until well combined. Then add the remaining flour and mix.
Add the mini chocolate chips and fold in until well combined.
Scoop out using a 1/2 tsp measuring spoon onto baking trays and bake for 5 minutes. Allow to cool completely before placing in two bowls and pouring milk of choice on top.
Video
Notes
StorageCookies can be stored in an airtight container for up to three days.