Chocolate Chip Cookie Cup. You'll never drink milk from a mug again.
Soften the butter in the microwave for about 30 secs in a mixing bowl. Add the sugar and whisk before whisking in the golden syrup. Add in the flour and carefully whisk. Add 100g chocolate and set aside
Line your ramekin with baking paper and start to build up your cup. You want a nice thick bottom so it is strong, then use a shot glass to even out the sides. Cut the baking paper around the top of the ramekin
Put it in the oven 180ºC for 12 mins then take it out and, using your shot glass, ensure that the "cup" is a good size. Cover with tin foil (stops it burning) and bake for a further 10 mins. If you are making a cookie with the remainder of the dough, pop that in the oven for the last 10 mins
After you take the cup out, use your shot glass to make sure the hollow is a decent size and smooth. Once it's cool, melt 100g of chocolate and then carefully spoon it into the hollow and spread around evenly. Make sure that the coating is not too thick but that it will prevent the cookie from getting soggy. Let that cool and the chocolate set
To turn it out - this is the scary bit - give it a twist like in the video and it should come out. Be gentle but firm. Add milk and enjoy!