The Ultimate Cookie Shot Recipe Absolutely Amazing
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Delightful Milk and Cookies You Love
Here’s a new twist on the classic Chocolate chip cookie, homemade chocolate chip cookie shots. Inspired by the world-renowned French-American pastry chef, Dominique Ansel, these chocolate chip cookie shots glasses are lined with premium chocolate and filled with Tahitian vanilla-flavored milk. This cookie shot recipe is one you will treasure. Get creative and have fun, these are not your average milk and cookies.
You could buy these cookie shot cups online for almost $6 per cookie, or you could make them yourself. A dozen of them will only set you back $72 plus shipping and handling.
You could have some fun and make them yourself, for less than half the price! They are super easy as long as you have the cookie shot pan. I have 2. This is so I can bake off a dozen chocolate chip cookie shots at once.
Cookie shots recipe
The cookie shot pan is a HOT item. It goes in and out of stock all the time.
Order it while you can!!!!
Get creative with your filling. I used the Tahitian vanilla-flavored milk because I wanted to get as close to Dominique’s cookie shot as possible, and I think they are pretty close.
The Tahitian vanilla is mostly used in no-bake recipes, making it a good compliment for the milk or ice cream. You could also use Madagascar vanilla.
Imagine filling these cookie shot cups with any range of ingredients. Once the cookie is lined, any cool filling will work. You could do ice cream with Kaluha or Vanilla Infused Vodka. You could make a strawberry milkshake and fill the cups.
I like to chill the chocolate chip cookie dough for about an hour before I bake them, so I can form the cookie in the cookie shot pan, and I think it helps the cookies keep their shape when baked. I recommend chopping the chocolate chips. They sit better when the top piece of the cookie shot pan is inserted.
Immediately after baking, trim the cookie cup with a small sharp knife to make the tops even.
Once the cookie is lined with premium chocolate, you can dip the top of the cookie cup into festive sprinkles or jimmies for decoration.
This chocolate chip cookie shot recipe is one you will love and treasure. If you don’t have the cookie shot pan, bake cookies instead.
This recipe is delicious, and I have been told by many people, it is the best chocolate chip cookie they have ever had.
*Just a note, I have used other cookie recipes in this pan and have tried using our basic cookie dough recipe. They just are not the same...
The Ultimate Cookie Shot Recipe Absolutely Amazing
Ingredients
- 1 ½ cups of all-purpose flour
- ½ tsp baking soda
- ½ tsp of salt
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg room temperature
- ¾ cup good quality chocolate chips chopped
- Decorations
- Crushed peppermint candies
- White Sanding Sugar
- Gold Sanding Sugar
- Heart-shaped Dragees
- ½ pound premium chocolate broken into pieces
- 3 TBSP shortening
- 2 cups of milk
- 2 TBSP of sugar (optional)
- ½ tsp Tahitian vanilla
- In a small bowl, whisk the milk, sugar, and vanilla together and let sit in the refrigerator until ready to serve.
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- In a large bowl, sift the flour, baking soda, and salt and set aside.
- Using a heavy-duty stand mixer, cream the shortening, egg, and granulated sugar together.
- Reducing the speed to low, add the dry ingredients, and mix well.
- Add the chopped good quality chocolate chips.
- Wrap the dough in parchment paper and chill for 1 hour.
- Using a lightly floured pastry board, roll the cookie dough into a rectangle about 1 ¼ inches thick.
- Cut rectangles measuring 4 ¾ x 3 inches for the sides of the cookie shot cup.
- Using a 1 ½ inch round cookie cutter, cut circles for the bottom of the cookie shot cup.
- Grease each cavity and form of the cookie shot pan.
- Place one circle cookie in the bottom of each cookie shot cup
- Place 1 rectangle cookie on its side in each cookie shot cup and press the seams together.
- Repeat with the remaining dough until all the dough is gone.
- Bake for 10 - 12 minutes and set.
- Trim the tops of the cookies when they first come out of the oven with a small sharp knife to level the tops.
- Cool the cookie shot cups completely in the cookie shot pan.
- Once they’re cooled, carefully lift the cookie shot cups out of the form.
- Using the premium chocolate glaze, pour a small amount into each cookie shot cup to line each with premium chocolate and let sit to set. You can put them in the refrigerator or freezer to speed the process.
- Once the premium chocolate glaze is set. Fill with the Tahitian vanilla-flavored milk.
- Melt the premium chocolate and shortening together in a double boiler on low heat. Stir constantly just until the premium chocolate is melted and smooth.
Calories
757.91Fat (grams)
28.51Sat. Fat (grams)
15.80Carbs (grams)
114.33Fiber (grams)
3.50Net carbs
110.83Sugar (grams)
78.63Protein (grams)
14.33Sodium (milligrams)
437.57Cholesterol (grams)
56.14Hey, let us know how your cookie shots turned out, and leave a comment!
Did you do something more creative with this cookie shots recipe?
Leave a comment and tell us about it! We would love to hear from you…
