RECIPE | Milk & Cookie Shots Recipe

4:04 pm

Dominique Ansel is the creator behind this masterpiece dessert, he also invented the cronut... trust. Switch up your weekend of vodka shots for these bad boys! After a few of these you'll probably start designing a life-changing fitness regiment you know will never happen. Worth it!

Cook time: 15 minutes


♥ 2 cups all purpose flour
♥ 1/4 teaspoon baking soda
♥ 1/8 tsp salt
♥ 1/2 cup unsalted butter, room temperature
♥ 2/3 cup granulated white sugar
♥ 1/2 cup packed light brown sugar
♥ 2 large eggs
♥ 1 tsp vanilla extract
♥ 1 cup mini chocolate chips
♥ 1 cup regular chocolate chips
♥ 1 cup bittersweet chocolate chips (for chocolate coating)


♥ Preheat the oven to 175 degrees Celsius - thoroughly grease moulds being used for baking.
♥ In a bowl of a stand mixer, cream butter and sugars until fluffy. Add in eggs and vanilla and mix. Add in flour, baking soda and salt and mix on a low speed until smooth dough forms. Stir in mini chocolate chips.
♥ Take a chunk of dough and press into the bottom of the old and around the interior sides, trying to make sure that there is an even thin layer of dough all around. Dough will be sticky to worth with. You can try refrigerating the dough for 30m to make it less sticky, or wash your hands after shaping each cookie. Clean, slightly moistened hands are much better at shaping and working with the dough.
 Wrap the bottom and sides of the glasses or tubes being placed inside the moulds with baking paper. Make sure these inner glasses/tubes are heavy to weigh down the dough. Place inside and press down so that they stay firmly inside to hold down the cookie shots.
♥ Bake for about 10-12 minutes or until the edges turn a golden brown and cookies look finished. Working quickly, remove cookies from oven and check on the interior by removing the inter glass/tube weights and baking paper. If the cookie dough is still slightly raw inside, remove the baking paper and replace glass/tube back inside. Bake for another 2-minutes. Cookies now should be fully cooked, including the interior.
♥ While cookie shots are cooling, melt chocolate on stove or in the microwave. If melting in microwave, microwave at 30-second intervals, stirring after each stop until chocolate is fully melted. Brush the interior of the cookie shots with chocolate, making sure to coat every crevice otherwise the milk will leak through. Let chocolate cool and set. Pour cold milk in when cookie shots are ready to be eaten.

Love the Stelly team x x x

Recipe via kirbiecravings

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