The Milk and Cookie Shot

"Cookie Cups",Inspired by Dominique Ansel's Cookie Shots By Brandi Milloy

Dominique Ansel, a French pastry chef and owner of Dominique Ansel Bakery in New York City, has amazed  the pastry  world  with one of  his  new  creations:  The Cookie Shot.

 It  is basically  a chocolate  chip  cookie  cup,  with  vanilla  milk  poured  into it.  Although  it  is  only  available  in  his New York City bakery, POPSUGAR  has  successfully  created  their  own  concept  of  it  so   that  we  are  able  to  enjoy  the  next  best  thing.

Ingredients:

For  the cookies:

• 1 cup shortening
• 1/3 cup of granulated sugar
• 1/2 cup of light-brown sugar
• 1 large egg yolk
• 2 teaspoons of vanilla extract
• 2 cups of all-purpose flour, sifted
• 1/2 a teaspoon salt
• 1 cup of mini chocolate chips

For  the cookie shots:

• 1 cup dark-chocolate candy melts
• 1 & a half cups milk
• 1 & a half  teaspoons vanilla extract

Directions:

1. Preheat oven to 350°F. Grease the molds of a popover pan.
2. 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.
3. 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.
4. Bake for about 20 minutes or until the cookies just start to brown. Remove from the oven, and let cool completely.
5. Melt chocolate candy melts, 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.
6. Mix together milk and vanilla extract, and serve inside each cookie shot..

For more information and watch the tutorial video, please press this to be directed to the source.