Method:

For the cookies cups:
Preheat the oven to 180C.
In a large bowl, cream the butter and sugar until fluffy. Add in the eggs and vanilla and mix until batter is smooth. Add in the flour, bicarb, salt and combine until smooth.
Chop the milk chocolate slab and stir in chocolate chips into the dough.
Roll 8 strips into cylinders the same diameter as the muffin cups. Prepare a muffin tray by spraying with non-stick cooking spray. Place the strips upright in the muffin molds to create a cylinder.
Scoop 1 ½ tbsp cookie dough into the base of the muffin molds. Using a small spatula or your fingertips, spread the dough along the base, the dough should cover about half of the mold.
Add a second 1 ½ tbsp scoop of the dough to the same mold and spread along the sides and to the top.
Make sure there are no gaps. Cut any excess dough off the top.
Repeat the process with the remaining dough to fill remaining molds.
Place squares of parchment paper in the molds and add baking beans.
Bake for 20-25 minutes or fully cooked.
Remove from the oven and allow to cool completely.
Use a small brush and coat the interior of the cookie shots with melted chocolate, making sure to coat every crevice otherwise the milk will leak through. Briefly freeze the cookie shot glasses again until chocolate hardens.

For the hot chocolate:
Add the milk, sugar and cocoa powder to a saucepan. Heat over medium heat and bring to a gentle simmer, whisking occasionally. Remove from the heat and add the vanilla. Break two cubes of chocolate into two cups. Pour the milk mixture into the cups.

To assemble, pour the hot chocolate into the cookie cups, top with the whipped cream, dust cocoa powder