Chocolate Chip Cookie Cups

In the bowl of a stand mixer fitted with a BeaterBalde attachment (or the flat paddle), cream together butter, sugars, vanilla, and salt for 1 minute on medium-high speed. On medium speed, add egg white and mix until completely incorporated. Continuing on medium speed, add flour and mix just until no signs of dry flour remain. Reduce speed to low and add mini chocolate chips; mix until evenly distributed. Wrap cookie dough in plastic wrap and chill for at least 30 minutes.

Preheat oven to 350ºF and place rack in the lower center position.

Spray 3 1/2-ounce mini espresso cups with Baker’s Joy; use your finger to spread it into an even layer, paying close attention to get down where the sides and bottom of the cups meet. Press a layer of dough about the thickness of a mini chocolate chip evenly into the bottom and up the sides of each cup. Place cups on a 1/4-sheet pan and bake on lower middle rack of preheated oven for 15–16 minutes. Remove from oven and allow to cool for 15–20 minutes before attempting to unmold cookie cups; allow to cool completely.

In a microwave-safe bowl, melt dark chocolate. Use a small, thin pastry brush to coat the inside of each cookie cup with chocolate; chill until chocolate sets.

Make vanilla-infused milk by whisking warm milk and vanilla bean paste together (serve warm or cold).
Serve cookie cups with mini pitcher of vanilla infused milk—just pour the milk in the cookie cup, and enjoy.