Once again I am continuing the tradition of being at least 2 years behind a trend. First there was the smoothie bowl and yesterday I tried a bulletproof coffee for the first time (verdict: surprisingly delicious.) And now, these cookie shots. Famed pastry chef, Dominique Ansel, who we have to thank for the Cronut, first served up his version in his bakery in 2014. Cookie shots are a delicious chocolate chip cookie in the shape of a shot glass, the cavity coated with a magic shell so you can fill it with liquid. He serves his with a vanilla infused milk. I chose to make mine AO and fill it with the chocolate liqueur from Lewis Road Creamery. Of course, if you feel like sharing these with the kids, you can fill them with milk, or even coffee for a mid morning pick me up.
These cookie shots are easy to make and I recommend using dariole molds (see notes at the bottom.) I see a Christmas version coming up in the future.
For the cookie dough
4oz butter, cubed and at room temperature
4oz shortening (I used Kremelta)
½c brown sugar
1 large egg yolk
2 teaspoons vanilla extract
2c flour, sifted
1c chocolate, very finely chopped (I used Whittakers 62%)
For the chocolate coating
200g dark chocolate, chopped
1 teaspoon coconut oil
For the cookie dough
Lightly grease your molds and set them aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening and sugars together until light and fluffy.
Add the egg yolk and vanilla and mix well. Scrape down the sides of the bowl when necessary.
Gradually add the flour, and then fold in the chocolate. The mixture will be quite crumbly.
Take a ball of dough (a big tablespoons worth) and press it into the mold, working it up around the sides. You want it about ¼” thick.
Pop the molds into the fridge and chill for one hour.
Preheat your oven to 180°C, then bake your cookies for 20 minutes – remove them once they start to turn golden brown. (See notes.)
Allow to cool completely in the mold, before turning out. You may need to gently run a knife between the cookie and the mold.
To make the chocolate coating
Using a double boiler, gently melt the chocolate and coconut oil together until smooth and shiny. Remove from the heat.
Pour about a dessertspoon of chocolate into the cookie shot and swirl it around to coat the sides, then pour out the excess.
Chill until set, then fill with liquid and serve.
- Recipe makes about 16 cookie shots.
- I used dariole molds that I found at Living & Giving.
- No matter how many times I made these, the dough always puffed up and filled the whole mold, i.e. there was no cavity. When I removed them from the oven, I used an offset palette knife to push the dough back to the sides of the mold, creating a cavity for the liquid. Next time I make these, I will try and find ovenproof tubes to sit in the middle of the mold.
- I found the cookie shots could hold liquid for up to 10 minutes. The bottom got a little soggy first, but there was no leakage out the sides.
- Adapted from POPSUGAR.
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