Milk-and-Cookie Shots

Dominique Ansel, maker of the Cronut, intrigued Americans with one of his latest creations: the Cookie Shot. While the Cookie Shot is only available at his New York City bakery, we've hacked the concept so you can sip from and chomp on the edible cookie cups at home.

Total Time

1hr

3.0

2 Ratings

Author: POPSUGAR FOOD

Servings:

Ingredients

•

1 cup

Vegetable Shortening

•

1/3 cup

Granulated Sugar

•

1/2 cup

Brown Sugar

•

Eggland's Best Classic Egg , separated

•

1 tbsp

Vanilla Extract

•

2 cups

All-Purpose Flour , sifted

•

1/2 tsp

Salt

•

1 cup

Mini Chocolate Chips

•

1 cup

Dark Chocolate Candy Melts

•

1 1/2 cups

Milk

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C), and grease the molds of a popover pan.

In a large bowl, cream together Vegetable Shortening (1 cup) , Brown Sugar (1/2 cup) and Granulated Sugar (1/3 cup) . Add the Eggland's Best Classic Egg (1) and Vanilla Extract (2 tsp) and mix until completely incorporated.

Gradually add the sifted All-Purpose Flour (2 cups) and Salt (1/2 tsp) and mix until completely incorporated.

Add the Mini Chocolate Chips (1 cup) 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.

Melt Dark Chocolate Candy Melts (1 cup) 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 (1 1/2 cups) and Vanilla Extract (1 tsp) and serve inside each cookie shot. Serve and enjoy!

Nutrition Per Serving

CALORIES

473

FAT

25.7 g

PROTEIN

5.4 g

CARBS

54.0 g