1tbspbrown sugar + 1 tbsp caster sugar(alternatively, you can use 2 tbsp caster sugar if you prefer)
chocolate chips (measured with your soul)
pinch of salt(omit if using salted butter)
Preheat the oven to 180°C.
Melt the butter.
Whisk the sugars into the melted butter.
Stir in milk and vanilla extract.
Sift the flour, baking soda and salt into the same bowl. Gently fold to combine.
Stir in chocolate chips.
Scrape the cookie dough out into a small ramekin (I used a ramekin with a 3" diameter and 2" height. Alternatively you can also use a small skillet or deep dish). Press a small chocolate square on top (optional)
Bake the cookie for 7-9 minutes until the edges have puffed, turning golden-brown, but the centre is still soft. It's important not to over-bake this, if you want the inside to still be gooey!
Let the cookie pot cool down on a wire rack before serving with a scoop of ice cream.
If you don't have a ramekin, you can alternatively use a small skillet or baking pan for this recipe.