Pastry genius and madman Dominique Ansel gave us two sweet food trends last year which turned his small New York establishment into a household name. The beloved Cronut became an international sensation; even on our shores there were at least 12 different restaurants serving their version of his idea. His second buzz worthy item came just a few months after, in the form of cookie shots. Clever but simple, these ‘shots’ were just cookies molded into the shape of shot glasses, then filled to the brim with milk.
Making these little cookie shots isn’t as difficult as it sounds, requiring only basic baking skills, made even easier using a KitchenAid® Artisan Series Stand Mixer. What would probably take an average home cook to do in ages, is cut down by using a mixer that’s been a staple in most kitchens across the globe. Achieving the right consistency is a lot easier, and the complicated processes are now definitely more straightforward.
This cookie shot recipe calls for a chocolate chip cookie, which is what Ansel uses for his shots, but can be easily switched up to other biscuits—as long as they have the same type of dough when it comes to texture.
Ansel’s ingenious creation is relatively simple to recreate at home. Take this recipe, and make your own cookie shots, but be careful as they are seriously addictive. Down some milk, which has already started to mix with the chocolate which lines the shot. Messily eat your edible glass, enjoying the crisp edges. Then repeat, until you need to mix a new batch all over again.
Chocolate Chip Cookie Shots with Milk
Total Time: 1 hour 10 mins
Yield: 2 dozens
- 1 cup shortening (170g)
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 3 cups all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp iodized salt
- 1 cup mini chocolate chips
- 1 cup mini chocolate chips, melted
- cream or milk, for serving
- In a bowl, sift together all purpose flour, baking soda and salt. Set aside.
- Using the paddle attachment on the KitchenAid® Stand Mixer, cream together shortening and brown sugar for 5 minutes in the mixing bowl.
- Add in egg and vanilla extract and continue creaming on speed 4 for 7 minutes.
- Switch speed to lowest and add in the flour mixture in 3 batches. This will take about 1-2 minutes.
- Once incorporated, add in chocolate chips and blend for another 15 seconds.
- Lightly grease molds with shortening.
- Put 1 scoop of dough on each mold. Press in using a small bottle, or you can use your fingers.
- Mold to the sides, about 1/4″ thick.
- Put in the chiller for 2 hours, or even overnight.
- Bake in preheated 350 degrees Fahrenheit oven for about 15-17 minutes or until firm and lightly browned.
- Cool cookie shot glasses. Pour melted chocolate inside, then pour it out so you just form a coating inside the cookie glass. Repeat with the rest.
- Chill for 15-20 minutes or until chocolate is set.
- Pour milk or cream inside before serving.