My blog is 2 years old! I’m so proud of myself for being able to keep up to this challenge I’ve set for myself. It’s true what they say that time really flies when you’re having fun (making a mess in the kitchen!) Cheers to you, dear foodies. Thank you for helping me stay on track and motivated to keep doing what I love. Bakers and cooks unite! 🙂
Cookie Shot Glass
Yield: 8 services
Prep time: 4 hours (includes resting)
Cook time: 20 minutes
1 cup unsalted butter, room temperature
1/3 cup granulated sugar
1/2 cup brown sugar
1 large egg yolk
1 1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon unsweetened dark cocoa powder, optional
2/3 cup semi-sweet mini chocolate chips
For the chocolate glaze:
1/2 cup dark chocolate chips
1 teaspoon vanilla extract
1. In a stand mixer fitted with paddle attachment, cream the butter and sugars together on medium speed until light and fluffy, about 4 minutes. Stop and scrape the sides of the bowl occasionally. Add the egg yolk and vanilla extract and mix until incorporated.
2. In a bowl, combine the dry ingredients together. Reduce speed to low and gradually add the flour mixture. Mix just until no visible flour streaks remain. Add the mini chocolate chips and continue to mix until the dough comes together.
4. Divide the dough into 2 portions. Roll each portion out onto a piece of wax paper to 1/4″ thick. Stack the 2 pieces (including the wax paper) onto a baking sheet and refrigerate for at least an hour.
5. When ready to bake, preheat the oven to 350ºF.
6. Remove one of the dough sheets from the fridge at a time. Use a small round cookie cutter to create a shape for the bottom of the cup. Then cut out multiple strips, slightly more than the height of your mold, to create the sides.
7. Drop the cut-out circle into the bottom of your mold, and then press the strips into the mold, along the sides, slightly overlapping the bottom to create a seal. Continue adding strips and pressing them together, working your way around the mold until you’ve created a complete cup shape.
8. Place your molds on a baking sheet and bake for 20 minutes, or until they look like crispy shortbread cookies. Do not underbake, you want the cookies to be sturdy enough to hold your milk.
9. Transfer the molds to a cooling rack. When they’re cool enough to handle, turn the molds upside down and pat the bottom a few times to get the cookie to drop out. You may need to squeeze the sides a bit to get the cookie to loosen.
10. While the cookies cool, melt the chocolate and vanilla extract on top of a double boiler or in the microwave. Stir often so as not to scorch the chocolate.
11. Using a pastry brush, coat the insides of each cookie cup with melted chocolate until completely covered. Allow the chocolate to dry completely before filling the cups with milk.
Recipe by JG