Milk and Cookie shots for a Project Dove party! Inspired by Dominique Ansel and perfect for a group cheers. I’d happily ignore my lactose-intolerance to eat this cookie with milk for the perfect pairing. We used a shortening based recipe for this – half shortening half butter to prevent too much spread, because if these were baked when butter is not at the optimum temperature, there are high chances that it might become too oily – not ideal for a recipe that requires structure and stability. Especially if you decide to make it with friends or in hot weather, a typical chocolate chip cookie recipe and warm fingers are not an easy combo to work with. Vegetable shortening (which is stored at room temperature) is much more forgiving.
Cheryl brought these cookie shot moulds from the US, which does work well! We also used a nonstick Canele pan to make these. If you don’t have it, I’ve tried using mini cupcake pans or large cupcake moulds, and it works fine. It may rise up in the oven, so just push down gently when it’s fresh out of the oven with the back of a rolling pin.
Feel free to use mini chocolate chips as well, or other flavor variations! Milk variations is possible as well – I’ve seen cereal milk Momofuku style, vanilla milk, chocolate milk, espresso milk, pistachio milk, the possibilities are endless. We painted a layer of chocolate to prevent leaks, and you can also dip the rim of the cookie shot in sprinkles, extra chocolate, colored chocolate, and more.
Hope you have as much fun making it as we did! (And the mandatory Instagram boomerang of everyone cheering to the shot together!)
|Milk and Cookie Shots adapted from Joy of Baking
For the cookies
1 cup shortening
For the cookie shots
1 cup dark-chocolate candy melts
*Feel free to reduce sugar to 75% of stated (I didn’t measure)
|To make Cookie Shots
Preheat oven to 350°F. Grease the molds of cookie shot pan
In a large bowl, cream together the shortening and brown and granulated sugars. Add the egg yolk and vanilla extract, and mix until completely incorporated. Gradually add the flour and salt, and mix until completely incorporated. Add the mini chocolate chips, and mix together until evenly distributed. The dough should be a little crumbly at this point
Form the cookie shots inside the molds, making the walls of the cookie shot about 1/4 inch thick. Chill for 20 to 30 minutes before baking.
Bake for about 20 minutes or until the cookies just start to brown. Remove from the oven, and let cool completely. If it’s out of shape, shape it back in place by pushing in using the back of your rolling pin.
To assemble and serve
Melt chocolate, and then pour the melted chocolate into the well of each cookie. Let it sit for a minute, and then pour the excess chocolate back into the pan. Chill cookie shots until the chocolate has set.
Mix together milk and vanilla extract, and serve inside each cookie shot.